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Cashew Curried Beef Recipe

Cashew Curried Beef Recipe photo by Taste of Home

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“This recipe is a favorite with my whole family. The ingredients are a wonderful mix of sweet, salty and spicy.” —Jennifer Fridgen, East Grand Forks, Minnesota

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Cashew Curried Beef Recipe

Prep: 20 min. Cook: 20 min.

Yield: 5 Servings

20 20 40

Ingredients

1 pound beef top sirloin steak, thinly sliced
2 tablespoons canola oil, divided
1 can (13.66 ounces) coconut milk, divided
1 tablespoon red curry paste
2 tablespoons packed brown sugar
2 tablespoons fish or soy sauce
8 cups chopped bok choy
1 small sweet red pepper, sliced
1/2 cup salted cashews
1/2 cup minced fresh cilantro
Hot cooked brown rice

Directions

In a large skillet, saute beef in 1 tablespoon oil until no longer pink. Remove from skillet and set aside.
Spoon 1/2 cup cream from top of coconut milk and place in the pan. Add remaining oil; bring to a boil. Add curry paste; cook and stir for 5 minutes or until oil separates from coconut milk mixture.
Stir in the brown sugar, fish sauce and remaining coconut milk. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes or until slightly thickened. Add bok choy and red pepper; return to a boil. Cook and stir 2-3 minutes longer or until vegetables are tender.
Stir in the cashews, cilantro and beef; heat through. Serve with rice. Yield: 5 servings.

Editor's Note: This recipe was tested with regular (full-fat) coconut milk. Light coconut milk contains less cream.

Nutritional Facts 1-1/4 cups (calculated without rice) equals 469 calories, 35 g fat (18 g saturated fat), 37 mg cholesterol, 873 mg sodium, 16 g carbohydrate, 3 g fiber, 27 g protein.

Originally published as Cashew Curried Beef in Taste of Home August/September 2010, p73

Cashews

A popular snack nut that is rich in flavor, often eaten raw, roasted and lightly salted or sugared. Cashew nuts are common to Thai, Indian and Chinese cuisines and in vegetarian dishes.

Full-Bodied Red Wine

Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.

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Reviews for Cashew Curried Beef

Cashew Curried Beef

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Reviewed on May. 29, 2012 by aurorasedi

I used the light coconut milk and it worked out great.

Reviewed on Nov. 06, 2011 by Italy04

Very easy and delicious. A keeper, for sure!

Reviewed on Sep. 22, 2011 by Caroliney82

Easy and delicious :)

Reviewed on Sep. 17, 2011 by AdriaD

My husband and I really enjoyed this! We felt the flavor combination was quite good, although we will probably increase the curry for our taste.

Reviewed on Aug. 31, 2011 by Trumpetvine

This was great! I used chicken thighs and it turned out great! Thank you! Perfect combination of flavors.

Reviewed on Aug. 17, 2011 by Debinga

The flavors in this are wonderful.

Reviewed on Jun. 08, 2011 by jkrasnitski

I made the recipe exactly as it is stated and it was good. I think for my taste, I'll add a little more red curry paste next time as I really didn't get any of the heat when I ate it. I would also like to try it with chicken...think that would taste yummy, too! What fun to be able to use bok choi from our local farmer's market to make this yummy dish!

Reviewed on Oct. 31, 2010 by Ann Kashian

My whole family loved this. We were pleasantly surpirsed at how flavorful this dish was. It was easy to make, the only change I made was to use light coconut milk. We will definately be making this again.

Reviewed on Oct. 30, 2010 by Ookiewookie

Loved it. Plan on making it again and again. Very yummy. Husband very pleased as well.

Reviewed on Aug. 24, 2010 by lknight424

It was a little bit of work but very good. Very filling too.

Reviewed on Jul. 27, 2010 by cafritz

Who would have thought such a wonderful chinese recipe would come from the East side. I can understand this, as the best Chinese restaurant I ever ate at was in East Grand Forks. This recipe was so yummie and filling too. My only suggestion to make it easier, is make it in a wok.

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