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Beef Cashew Stir-Fry
🇹🇭 Thai

Beef Cashew Stir-Fry

🇹🇭 Thai

A fast, fiery wok toss of beef with crisp vegetables and a savoury glaze — on the table in under twenty minutes. 27 minutes of mostly hands-off cooking.

Prep 10 min Cook 17 min Serves 3 Easy

Ingredients

  • Saltto taste
  • Bell Pepper1, sliced
  • Spring Onions3, cut into batons
  • Oyster Sauce1 tbsp
  • Fish Sauce2 tbsp
  • Shallots4 cloves, minced
  • Cashews100 g
  • Beef500 g, sliced
  • Coconut Oil2 tbsp
  • Red Curry Paste1 tsp

Optional extras

  • Thai Basilhandful, to finish

Instructions

  1. 1

    Get your wok ripping hot and add the Coconut Oil — it should shimmer instantly.

  2. 2

    Toss in the shallots and red curry paste for 15 seconds, no longer, so they perfume the oil without burning.

  3. 3

    Add the beef and stir-fry hard, keeping everything moving until just cooked through.

  4. 4

    Throw in the bell pepper and spring onions, then splash in the fish sauce around the edge of the wok.

  5. 5

    Toss twice more, kill the heat, and serve immediately over steamed rice — a stir-fry waits for no one.

Chef's tip

Prep everything before the heat goes on — thai cooking moves fast once it starts.

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