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Spicy Beef with Cashews

1 lb  lean beef, cut into thin strips
3 tbsp Thai red curry paste
1 cup reduced fat coconut milk
2 tsp brown sugar
2 tbsp fish sauce
1 bunch baby bok choy, stalks removed
1/2 red pepper, seeded and thinly sliced
1/2 tbsp cornstarch
1 oz  cashew nuts, toasted
1/2 cup coriander leaves, chopped

1. Coat a non-stick fry pan with cooking spray. Stir-fry the beef strips
until browned. Remove from the pan and set aside. 2. Add the Thai curry
paste and 3/4 cup of the coconut milk to the pan. Bring to boil, lower
heat and simmer for about 5 minutes. 3. Add the brown sugar and fish
sauce and cook for 1 to 2 minutes. Add the bok choy and pepper and cook
until the pepper is softened. Combine the remaining coconut milk with
the cornstarch and stir into the mixture, cooking until the mixture
boils and thickens. 4. Stir in the cashew nuts and coriander.

TIP! To maximize the flavor of the nuts, bake them at 350F  for
10 minutes. To make sure every bite of this dish is infused with the
rich taste of cashews, chop them up before combining them with the beef.



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