Recipe No 234 one-pot meal

Healthy hot Thai beef with cashews

Time

Prep:

Total:

Difficulty
very easy
Yield
4 serves • 900 g
Metric Imperial

Processes

  • Cooking spray
    as needed
  1. 01
    Coat a non-stick fry pan or wok.
  2. 02
    Heat over high until very hot.

  • Beef, tender cut, sliced into 4 mm / ⅛" strips
    450 g
  1. 03
    Stir fry until browned, about .
  2. 04
    Remove from pan and set aside.

  1. 05
    Add to pan.
  2. 06
    Bring to boil. Reduce to simmer.
  3. 07
    Simmer .

  • Brown sugar (2 tbsp)
    18 g
  • Fish sauce (2 tbsp)
    30 g
  1. 08
    Add to pan.
  2. 09
    Cook .

  • Bok choy, stalks only, leaves reserved (1 head)
    80 g
  • Red bell pepper (capsicum), deseeded and thinly sliced (½ medium)
    60 g
  1. 10
    Add to pan.
  2. 11
    Cook until just softened, about .

  • Light coconut milk (¼ cup)
    60 g
  • Cornflour (1½ tsp)
    3.4 g
  1. 12
    Combine. Whisk thoroughly to remove any lumps.
  2. 13
    Add to pan. Stir to combine.
  3. 14
    Turn up the heat and cook until the mixture boils and thickens.

  • Bok choy, reserved leaves (1 head)
    20 g
  1. 15
    Add to pan along with reserved beef strips and allow to wilt and reheat, about .
  2. 16
    Remove from heat.

  • Cashew nuts, toasted (¼ cup)
    30 g
  • Coriander leaves, chopped (½ cup)
    6 g
  1. 17
    Add to pan. Stir to combine.
  2. 18
    Divide between serving bowls.

  • Coriander leaves, whole (¼ cup)
    4 g
  1. 19
    Garnish.

Notes

For best results, thoroughly pat dry the beef strips after slicing. If time permits, store them in a single layer on a mesh rack, uncovered, in the fridge overnight. This will dry the outer layer and speed up the browning process.

When browning the beef strips, leave them untouched in the hot pan for at least 30 seconds before tossing. Then leave them again untouched for another 30 seconds. Repeat once or twice more before removing from the pan and setting aside. Leaving the meat untouched for 30–40 seconds allows enough time for the maillard reaction to take place on the part of the meat touching the pan before the meat is tossed, thereby allowing another part of the meat to come in contact with the pan. Best results will be achieved with meat whose surface is dry and a pan that is extremely hot.

Storing

keeps in the refrigerator for up to 3 days

Categorisation

Category
curry one-pot meal stew
Meal
dinner lunch
Cuisine
thai
Diet
omnivorous
Tags
beef chili chilli hot spicy thai