Modernist Recipes DB

Healthy hot Thai beef with cashews

Time

20 minutes total: 15 minutes attended, 5 minutes unattended

Storage notes

keeps in the refrigerator for up to 3 days 

Difficulty

very easy 

Yield

900 g (servings 4 )

Ingredients
Weight
Volume
Procedure
A
Cooking spray
as needed
1
Coat a non-stick fry pan or wok.
2
Heat over high until very hot.
B
Beef, tender cut, sliced into ⅕" / 4 mm strips
450 g
1 lb
3
Stir fry until browned, about 90 seconds.
4
Remove from pan and set aside.
C
Thai red curry paste, general purpose
50 g
3 tbs
Light coconut milk
180 g
¾ cup
5
Add to pan.
6
Bring to boil. Reduce to simmer.
7
Simmer 5 minutes.
D
Brown sugar
18 g
2 tbsp
Fish sauce
30 g
2 tbsp
8
Add to pan.
9
Cook 2 minutes.
E
Bok choy, stalks only, leaves reserved
80 g
1 head
Red bell pepper (capsicum), deseeded and thinly sliced
60 g
½ medium
0
Add to pan.
-
Cook until just softened, about 4 minutes.
F
Light coconut milk
60 g
¼ cup
Cornflour
3.4 g
½ tbsp
=
Combine. Whisk thoroughly to remove any lumps.
q
Add to pan. Stir to combine.
w
Turn up the heat and cook until the mixture boils and thickens.
G
Bok choy, reserved leaves
20 g
1 head
e
Add to pan along with reserved beef strips B and allow to wilt and reheat, about 1 minute.
r
Remove from heat.
H
Cashew nuts, toasted
30 g
¼ cup
Coriander leaves, chopped
6 g
½ cup
t
Add to pan. Stir to combine.
y
Divide between serving bowls.
I
Coriander leaves, whole
4 g
¼ cup
u
Garnish.

Notes

For best results, thoroughly pat dry the beef strips B 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.

Nutrition
Serving size 225 g; calories 304.9 kcal, kilojoules 1275.9 kJ, protein 24.8 g, carbohydrates 11.5 g, sugar 7.8 g, fat 18.1 g, saturated fat 11 g, unsaturated fat 10.2 g, trans fat 0.3 g, fiber 2.1 g, cholesterol 74 mg,

Type curry stew one-pot meal

Author

Yield

g

Servings

Serving size 225 g

Serve

Per
serve
Energy (kcal)304.9
Energy (kJ)1275.9
Protein (g)24.8
Fat (g)18.1
Carbs (g)11.5
Sugars (g)7.8
Fiber (g)2.1
Sodium (mg)889.7
Cholesterol (mg)74

Full details