Serving
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Beef with Cashews
Thailand

Serves
Effort:
Sched:
DoAhead:  
2 main  
**
1/2 hr  
prep
This simple to prepare dish is in the Chinese style with oyster sauce and no hot chilis. While it's plenty tasty as is, I always serve it with Thai Chili Vinegar Sauce which makes it even better.



3
12
6
3
2
2
20
2
1/2
1/2
1/2
3

oz
oz

cl
oz

T
T
T
T
oz
Black Mushroom, dry  
Beef
Bell Pepper, red
Scallions
Garlic
Shallots
Cashews, raw
Oil
Oyster Sauce
Soy Sauce light
Fish Sauce (1)
Stock
Prep   -   (35 min - 25 min work)
  1. Soak MUSHROOMS in warm water for 30 min. Remove stems and cut into narrow slices.
  2. In a skillet, dry roast CASHEWS lightly.
  3. Cut BEEF into medallions about 1/8 x 1 x 1-1/2 inch.
  4. Cut BELL PEPPER into 1/4" strips about 1" long. Cut SCALLIONS into 1 inch lengths. Mix both with Mushroom Slices.
  5. Crush GARLIC and chop small. Halve SHALLOTS lengthwise and slice thin. Mix both with Cashews.
  6. Mix Oyster Sauce, Soy Sauce, Fish Sauce and Stock.
Run   -   (15 min)
  1. In a spacious sauté pan or wok heat Oil and fry Garlic mix over moderate heat until garlic shows a touch of color, then stir in Beef, bring the flame up high and fry stirring until it shows no raw color and all exuded water has evaporated.
  2. Stir in Bell Pepper Mix until coated with oil, then stir in Stock Mix and simmer until bell pepper is tender, 8 to 10 minutes.
  3. Serve hot with plenty of steamed Jasmine rice.
NOTES:
  1. Fish Sauce:   This clear liquid is as essential to Southeast Asian cuisine as it was to Imperial Rome. For details see our Fish Sauce - Introduction page.
  2. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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