Beef and Cashew Stir Fry

Another super easy stir fry, great for a mid-week meal. I’ve used capsicum, mushrooms and snow peas to bulk up the dish. Feel free to leave them out or change it up by using vegetables that are in season. I’ve used the Gourmet Garden pastes here as the tubes were on special and worked out a lot cheaper than buying individual ingredients. Feel free to replace with fresh basil, chilli, coriander and lemongrass if they’re easily available.

(a) You’ll need:
500 gm thinly sliced beef (
1 tbsp Gourmet Garden -Thai blend paste
1 tbsp Gourmet Garden – Basil blend paste
1/2 tbsp Kechap Manis
1 tbsp ginger and garlic paste
1 tsp soya sauce
1 tsp fish sauce

(b) You’ll need:
1/4 onion – sliced finely
1 inch piece ginger – peeled and cut into tiny matchsticks
3 red chillies – sliced finely (reserve some chillies for garnishing)
2 cloves garlic – peeled and sliced finely
2 kaffir lime leaves – remove middle stem, shred finely
1 capsicum – de-seeded and sliced finely
3 to 4 medium sized mushrooms – diced
Snow peas – remove stringy bits and cut into half (optional)
1 tbsp Gourmet Garden – Thai blend
1 tbsp Gourmet Garden – Basil blend
1 tsp MasterFoods Thai seasoning powder
2 tablespoon cashew nuts
2 tablespoons fresh coriander leaves
1/4 cup water

Mix all ingredients in (a) and leave to marinade for about 30 minutes. Heat oil in a wok or pan until smoking hot. Fry beef in batches. As soon as they turn colour, remove from heat. Don’t worry at this stage about cooking the beef through.

Reduce heat, in the same oil, add onion and allow to cook until soft and golden brown. Add ginger, chillies, garlic and kaffir lime leaves. Stir well, when fragrant, add cashews, capsicum, mushrooms and snow peas. Cook until capsicum softens. Add water and scrape pan to deglaze. Add thai seasoning powder and Gourmet Garden blends. Stir well. Increase heat, add beef and heat through. Once the sauce thickens, remove from heat. Garnish with cut chillies and coriander leaves. Enjoy!

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