Beef Cashew Nut Stir Fry

An old time favourite

Rockhampton’s Thai Taste has shared the recipe for their Beef Cashew Nut Stir Fry - one of their most popular Thai dishes on the menu. Using a zig zag knife is the trick to making your vegetables have that quirky edge.

INGREDIENTS

Serves 2

  • 2 tbsp vegetable oil
  • 200g beef rump steak, cut into thin slices
  • 1/2 brown onion, sliced
  • 1/2 carrot, sliced
  • 1/2 zucchini, sliced (use a zig zag knife to make a quirky edge to your slices)
  • 1/2 capsicum, sliced
  • 3 shallots, chopped
  • 1 tbsp jam chilli paste
  • 1 tbsp oyster sauce
  • <1 tbsp thin soy sauce
  • 1/4 tbsp dark soy sauce
  • <1/2 tbsp white sugar
  • 1/4 tbsp salt
  • 2 1/2 tbsp cashew nuts

METHOD

  1. Heat oil in a wok on high heat. Once the wok is hot, add beef and cook for 2-3 minutes. Then add onion and cook for a further 2-3 minutes, tossing the ingredients in the pan to combine. 
  2. Add carrot, zucchini and capsicum and cook for a further 2-3 minutes, tossing the ingredients in the pan to combine. 
  3. Add jam chilli paste, oyster sauce and thin soy sauce and stir through ingredients. 
  4. Add dark soy sauce and sugar and stir through ingredients. 
  5. Add shallots and toss the ingredients in the pan to combine. 
  6. Add the cashew nuts and toss to combine.
  7. Serve with rice. 
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