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.