Name: Fried Beef with Cashew Nuts
Yield: Serves 4
Cuisine: Thailand
Ingredients: 2–4 tablespoons beef stock; 2 stalks celery, chopped; About 6 pieces of dried Chinese black mushrooms, soaked, drained and chopped (optional); 2 tablespoons groundnut or sesame oil; 2.5 cm (1 inch) piece of fresh root ginger, finely chopped or grated; 1 onion, halved and sliced; Ground white pepper; 2 tablespoons light soy sauce; 1 clove garlic, finely chopped; 450 g (1lb) lean beef, such as fillet, thinly sliced and cut into strips; 1 teaspoon brown sugar; Celery leaves, to garnish; 1 small green and 1 small red pepper, seeded and thinly sliced lengthways; 3 spring onions, sliced diagonally; 4 tablespoons roasted cashew nuts

Preparation info

Serves
4

Difficulty
Easy

Appears in

Far Flung Floyd

By Keith Floyd

Published 1994

About

This is an example of Thais taking a basic Chinese dish and refining it to suit their love of fiery food.

I cooked this on Ko Samui and was able to use the fresh cashew nuts that are grown on the island. And their oily, nutty, crunchy texture goes really well with the tender strips of beef.

Ingredients

2 tablespoons groundnut or sesame oil
2.5 cm (1 inch)

Asia
Thailand
Main course
South East Asia

Method

Heat the oil in a wok or frying pan. Add the ginger, onion and garlic and stir-fry over a high heat for 2-3 minutes. Throw in the beef and stir-fry for a further 2-3 minutes, until browned. Season to taste with the pepper, sugar and soy sauce.

Add the green and red peppers, spring onions, celery, mushrooms and nuts. Pour in a little beef stock and stir-fry for about 3 minutes. Garnish w

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