Fried Beef with Cashew Nuts

Preparation info

  • Difficulty


  • Serves


Appears in

Far Flung Floyd

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.


  • 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
  • 1 clove garlic, finely chopped
  • 450 g (1lb) lean beef, such as fillet, thinly sliced and cut into strips
  • Ground white pepper
  • 1 teaspoon brown sugar
  • 2 tablespoons light soy sauce
  • 1 small green and 1 small red pepper, seeded and thinly sliced lengthways
  • 3 spring onions, sliced diagonally
  • 2 stalks celery, chopped
  • About 6 pieces of dried Chinese black mushrooms, soaked, drained and chopped (optional)
  • 4 tablespoons roasted cashew nuts
  • 2–4 tablespoons beef stock
  • Celery leaves, to garnish


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 with celery leaves, if you like. Serve with white rice noodles.