Cashew Beef Thai Stir Fry
Easy · 16 ingredients — shared from Reciquest
4 servings · Easy
Ingredients
- 2 tbsp toasted sesame seed oil
- 2 cloves garlic
- 1 tsp ginger
- 1 carrot
- 1/4 medium red onion
- 1 zucchini
- 1 jalapeno
- 1 lb beef
- 1/2 tsp salt
- 1/4 tsp pepper
- 1/4 tsp red pepper flakes
- 1/4 tsp Chinese 5 Spice
- 1/4 cup beef broth
- 1/4 cup coconut milk
- 1 oz cashews
- 1 bunch fresh basil
Instructions
- Chop up all your veggies ahead of time to make life easier! We minced up the garlic and cut the ginger into matchsticks. We sliced the carrots and jalapeno while leaving the red onion and zucchini pretty chunky.
- cut veggies
- Warm up a tablespoon of toasted sesame seed oil in a wok on medium heat and let your garlic, onion, ginger and carrots cook until fragrant. Keep an eye on the garlic- lower that heat if it starts browning too fast.
- cook garlic onion
- Then add in your zucchini and jalapeno as well as your seasonings. Toss everything to combine and set aside in a plate.
- zucchini and jalapeno
- Slice your cut of beef pretty thin while you warm up another tablespoon of toasted sesame seed oil. Brown your beef slices on both sides. Work in 2 or 3 batches if you need to.
- brown meat
- Add your veggies back in to your browned beef and toss. Pour in 1/4 cup of beef broth (or any broth you have, water works too!) as well as 1/4 cup of coconut milk. If you don't have coconut milk, add 2 tablespoons of heavy cream or omit entirely.
- throw it all together
- Add in your cashews (we used roasted cashews for the best pop of flavor) and let this cook uncovered for about 8 minutes.
- cashews
- Lastly, add your fresh basil and stir to combine. Cook for another 5 minutes and serve.
- basil
- Garnish with green onion and enjoy!
Tags: pepperplate-import