Cashew Curried Beef

Name: Cashew Curried Beef
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 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

“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

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

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.

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

Nutrition Facts

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

Originally published as Thai Beef Curry in Taste of Home August/September 2010

Reviews

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Average Rating:

rebelwithoutaclue

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.
scrapo

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.
scrapo

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.
aurorasedi

May 29, 2012

I used the light coconut milk and it worked out great.
Italy04

Nov 6, 2011

Very easy and delicious. A keeper, for sure!
Caroliney82

Sep 22, 2011

Easy and delicious :)
AdriaD

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.
Trumpetvine

Aug 31, 2011

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

Aug 17, 2011

The flavors in this are wonderful.
jkrasnitski

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!