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.
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.
© 1994 Keith Floyd estate. All rights reserved.