Thai Cashew Beef With Sweet Chili Sauce Recipe

Thai Cashew Beefiness is a simple only flavorful stir fry style dish with Thai flavors that can be made using up just about any veggies y'all might have hanging out in the fridge.

I love Thai food. I've simply had what I've been able to create from recipes myself, as there really aren't Thai places effectually here. Everything that I've tried has been delicious. What makes Thai food unique is that the dishes all have a combination of flavors - sweet, salty, sour and bitter. This dish wouldn't be authentic Thai food as not all of those flavors are covered, but many of the commonly used ingredients in Thai food appear in this recipe.

WHAT IS THAI CASHEW BEEF?

In this dish, flank steak is marinated in Thai sweetness chili sauce, soy sauce, fish sauce, lime juice, ginger and garlic. The meat and veggies are sauteed in sesame oil and so simmered in a coconut milk goop. The mixture is served over coconut rice and topped with roasted cashews and fresh basil.

WHAT ARE COMMON THAI INGREDIENTS?

• Thai basil
• kokosnoot milk
• lime
• chilies
• fish sauce
• rice vinegar
• lemongrass

IMPROV COOKING Challenge

The ingredients for May's Improv Cooking Challenge were meat and basics. The #ImprovCookingChallenge is a monthly blogging consequence where 2 ingredients are assigned to a month. Bloggers can make any recipe they like equally long every bit it features the two ingredients. If you lot are a blogger and would like to join us, please visit our Facebook page. You lot tin also read more about the event on our our domicile page
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Check out what the other bloggers have made!

Improv Cooking Challenge: May 2020

Ingredients: Meat and Nuts

• Baked Sajji Chicken by Sneha's Recipe
• Grilled Chicken Salad with Walnut Vinaigrette by A Day in the Life on the Farm
• Larb Lettuce Cups by Palatable Pastime
• Chicken Pad Thai by Making Miracles
• Ghanian Kyinkyinga Kebabs by Pandemonium Noshery
• Thai Cashew Beefiness past Cookaholic Wife
• Almond Craven by Sid'southward Body of water Palm Cooking

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Thai Cashew Beef

Thai Cashew Beef is a uncomplicated just flavorful stir fry style dish with Thai flavors that tin be made using up only about whatever veggies you might have hanging out in the fridge.

Prep Time xv mins

Cook Time 30 mins

Total Time 45 mins

Course Beef, Entree

Cuisine Thai

Servings 4 servings

Calories 798 kcal

For the Marinade:

• ⅔ loving cup sweet Thai Chili Sauce
• ½ loving cup soy sauce
• ane tablespoon fish sauce
• 1 tablespoon garlic minced
• 1 tablespoon grated ginger
• 1 teaspoon lime juice

For the Cashew Beef:

• 1 lb flank steak cut into strips
• ane bunch asparagus ends trimmed and cutting into 1 inch pieces
• ane zucchini cut into 2 inch strips
• 1 carrot cutting into 2 inch pieces
• ane cherry bell pepper diced
• 1 jalapeno diced
• ii tablespoon garlic minced
• ii tablespoon ginger grated
• 2 tablespoon sesame oil
• ¼ cup coconut milk
• ¼ cup beef broth
• 1 loving cup cashews
• 1 handful Thai basil

For the Coconut Rice

• 1 ½ cups jasmine rice
• ~ 1 cup coconut milk
• 2 cups goop or water

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For the Marinade:

• Combine the marinade ingredients together and reserve ¼ loving cup for later.

• Add together the sliced beef to a container or sealable bag and pour in the remaining marinade. Let marinate for 30 minutes to i hour.

For the Cashew Beef:

• Oestrus a large skillet with one tablespoon of the sesame oil. Add the asparagus, zucchini, carrots, bell pepper and jalapeno and cook for v minutes over medium high heat, until the vegetables have softened. Add together in the garlic and ginger and cook for i minute more.

• Remove the vegetables to a plate and add the remaining tablespoon of sesame oil to the skillet.

• Drain any remaining liquids of the marinade from the beef and discard. Add the beef to the skillet and cook for 5-7 minutes, stirring ofttimes to melt the beefiness through.

• Return the veggies to the skillet and add in the kokosnoot milk and beef goop. Bring to a simmer for 5 minutes.

For the Coconut Rice:

• Add together the jasmine rice, coconut milk, broth or h2o to a large saucepan. Bring to a boil over medium high estrus.

• Reduce to a simmer, cover and melt for 15 minutes.

• Bleed any water and fluff with a fork.

To Assemble:

• Split the coconut rice between four bowls. Add the cashew beef mixture on summit and garnish with cashews and basil leaves.

• I made coconut rice to employ the remainder of the can of coconut milk. Alternately you can cook the rice in broth or water.

Serving: 4 servings Calories: 798 kcal Carbohydrates: 66.2 k Protein: 46.six thou Fat: 39.3 k Saturated Fat: 12.9 m Cholesterol: 62 mg Sodium: 2950 mg Fiber: 4.4 g Sugar: 23.9 g

Recipes on Cookaholic Wife are for information purposes simply. Nutritional Information provided has not been evaluated by a nutritionist.

Keyword coconut, flank steak, ginger, improv cooking claiming, lime, thai cashew beef, thai recipes

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