Thai Spicy Beef with Cashew Nuts | Quick Stir-Fry

This Thai Spicy Beef with Cashew Nuts, is a super quick and easy Stir-Fry made with the typical flavor of Thailand. It is deliciously scented with chilli, galangal, garlic, onion, kaffir lime and Thai basil leaves. Makes a delicious side, served with fresh leaves and steamed rice! It only takes 25 minutes from wok – to – table, so let’s get started, shall we? Upon request, I made the Video for the Chicken Version of this recipe. You can check that out too!

Thai Spicy Beef with Cashew Nuts | Quick Stir-Fry

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Ingredients:

• 400 gms beef, sliced very thinly for stir-fry
• 1 Tbsp light soy sauce
• 1 Tbsp thai fish sauce
• ½ cup raw cashew nuts
• 1 white or yellow onion, sliced thinly
• 5 long, dried chillies (mild)
• 1-2 thai red chilli padi (small chillies), sliced
• 1 stalk of spring onion, white and green portion, chopped
• 4 large cloves garlic, finely chopped
• ¹/8 tsp galangal, finely chopped
• 1 kaffir lime leaf, mid vein removed and cut into strips
• 1 Tbsp chilli paste (see notes)
• 2 tsp chilli oil
• 2 Tbsp light soy sauce
• 2 Tbsp oyster sauce
• ¹/3 tsp white pepper powder
• 2 Tbsp carnation evaporated milk
• 2 handfuls of thai basil
• ¼ cup vegetable oil

Method:

• Rinse the thinly sliced beef strips well and drain.
• Place the beef in a bowl along with 1 Tbsp light soya sauce and fish sauce.  Set aside while other ingredients are prepared / chopped.
• Heat ¼ cup oil in a wok to smoking. Add the dried chillies followed immediately by the beef.
• Fry on high heat for 5 minutes. Remove the beef from the oil.
• Remove all but 2 Tbsp of oil from the wok and add the cashew nuts. Stir fry till light golden.
• Add onion, spring onion, garlic, galangal, small red chilli and kaffir lime leaf. Sauté till the onions are soft.
• Next, add the chili paste as well as the chilli oil and stir till it becomes deep red and the oil separates.
• Add the fried beef and chillies and toss well in the ingredients on high heat.
• Add soy sauce, oyster sauce and white pepper powder. Stir well till beef is coated uniformly.
• Add the evaporated milk and toss to coat – cook for 1 minute, stirring.
• Lastly add the basil leaves and after 30 seconds, remove from heat.
• Serve immediately over a bed of vegetables / lettuce, with rice.

Thai Spicy Beef with Cashew Nuts | Quick Stir-Fry

• Chilli paste is easily available at Asian supermarkets To make your own, simply boil dried red chillies (seeds removed, if needed) for a good 5 minutes in a saucepan. Cover and allow to rest for 30 minutes. Remove the chillies from the water. Squeeze gently to remove excess water. Grind (without water) -to a paste. Once cool, keep refrigerated in an airtight jar, covered with a layer of oil.
• Chilli oil can be made by heating cut-up, dried red chillies, and garlic in oil  and leaving the chillies and garlic in the oil overnight. Strain before using.

Key Ingredients: Beef, Cashew, Onion, Garlic, Galangal, Kaffir Lime, Chilli, Oil, Soy sauce, Oyster Sause, Fish Sauce, White Pepper.

Leave a comment if you tried – Thai Spicy Beef with Cashew Nuts | Quick Stir-Fry.