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Cashew Curried Beef Recipe
Cashew Curried Beef Recipe photo by Taste of Home
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Cashew Curried Beef Recipe

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4.5 14 16
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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
TOTAL TIME: Prep: 20 min. Cook: 20 min.
MAKES:5 servings
TOTAL TIME: Prep: 20 min. Cook: 20 min.
MAKES: 5 servings

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 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

Nutritional Facts

1-1/4 cup: 469 calories, 35g fat (18g saturated fat), 37mg cholesterol, 873mg sodium, 16g carbohydrate (9g sugars, 3g fiber), 27g protein .

Directions

  1. In a large skillet, saute beef in 1 tablespoon oil until no longer pink. Remove from skillet and set aside.
  2. 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.
  3. 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.
  4. 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 fat.
Originally published as Cashew Curried Beef in Taste of Home August/September 2010, p73

Full-Bodied Red Wine

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


Reviews for Cashew Curried Beef

AVERAGE RATING
(16)
RATING DISTRIBUTION
5 Star
 (10)
4 Star
 (4)
3 Star
 (2)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
rebelwithoutaclue 223522
Reviewed Mar. 25, 2015

"Have made this with both steak and chicken thighs, sliced thin. I increased paste to 1 1/4 tbl. I also used cabbage instead of bok choy when I did the chicken thighs."

MY REVIEW
scrapo 180047
Reviewed Jun. 5, 2013

"I think I would try to add a few things....some garlic, salt, red pepper flakes, ginger? or peanut butter. I did add some broccoli and carrots and that was good."

MY REVIEW
scrapo 130724
Reviewed Jun. 5, 2013

"I think I would try to add a few things....some garlic, salt, red pepper flakes? or peanut butter. I did add some broccoli and carrots and that was good."

MY REVIEW
aurorasedi 190524
Reviewed May. 29, 2012

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

MY REVIEW
Italy04 192868
Reviewed Nov. 6, 2011

"Very easy and delicious. A keeper, for sure!"

MY REVIEW
Caroliney82 174915
Reviewed Sep. 22, 2011

"Easy and delicious :)"

MY REVIEW
AdriaD 111736
Reviewed Sep. 17, 2011

"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."

MY REVIEW
Trumpetvine 121055
Reviewed Aug. 31, 2011

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

MY REVIEW
Debinga 113814
Reviewed Aug. 17, 2011

"The flavors in this are wonderful."

MY REVIEW
jkrasnitski 113808
Reviewed Jun. 8, 2011

"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!"

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