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Cashew Curried Beef

 Cashew Curried Beef
“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
5 ServingsPrep: 20 min. Cook: 20 min.


  • 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 sauce 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


  • 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.

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Cashew Curried Beef (continued)

Editor's Note: This recipe was tested with regular (full-fat) coconut milk. Light coconut milk contains less fat.
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.
Wine: Full-Bodied Red Wine: Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.