Beef with Cashew Nuts

Name: Beef with Cashew Nuts
Prep time: 15 min
Cook time: 10 min
Yield: 2 to 3 servings
Cuisine: Chinese Menu
Ingredients: Beef — 300g; Shaoxing Wine — 1 tbsp; Garlic — 15g; Soy Sauce — ½ tbsp; Chilli Powder — ½ tbsp; Salt — 1 pinch; Black Pepper — 1 pinch; Cornflour — 1½ tbsp; Sugar — ½ tbsp; Sambal Sauce — 1½ tbsp; Tomato Ketchup — 1½ tbsp; Beef Stock Cube — 5g; Water — 4 tbsp; Cashews — 50g; Garlic — 15g; Ginger — 5g; Spring Onions — 20g; Onion — 80g; Carrot — 30g; Peppers — 100g; Green Chillies — 2; Dried Chillies — 4; Vegetable Oil — 2 tbsp

Beef with Cashew Nuts is a beloved stir-fry that celebrates the interplay of textures. While many are familiar with the chicken version, the beef variant offers a richer, more robust flavour profile that pairs beautifully with the buttery crunch of toasted cashews.

Cuisines

Cooking Instructions

Preparation: 15 minutes
Cooking: 10 minutes

Servings: 2 to 3

Notes:

Chicken or pork strips can be substituted for beef if preferred.

Pre-roasting or frying raw cashews briefly until golden enhances their nutty crunch before tossing into the stir-fry.

Sriracha or chilli garlic sauce can be used in place of sambal sauce to adjust the heat level.

Marinate the Beef
Thinly slice the beef into strips and place into a mixing bowl. Add the Shaoxing wine, minced garlic, soy sauce, chilli powder, salt, black pepper, and cornflour, mixing thoroughly by hand until well coated.

Mix the Sauce
In a small bowl, combine the sugar, sambal sauce, tomato ketchup, beef stock cube, and water. Stir well until the cube dissolves and the mixture forms a smooth sauce.

Flash-fry the Beef
Heat vegetable oil in a pan over medium-high heat. Fry the marinated beef strips in batches for 2 to 3 minutes until cooked through and golden brown. Drain on a wire strainer and set aside.

Stir-fry Aromatics and Vegetables
In a wok over high heat, add 1 tablespoon of oil along with the remaining minced garlic, ginger, and spring onions, stir-frying until fragrant. Add the sliced onion, carrots, peppers, green chillies, and dried chillies, stir-frying for 2 minutes until tender-crisp.

Combine and Finish
Pour the prepared sauce into the wok and toss through the vegetables. Reintroduce the cooked beef strips and cashew nuts, stirring rapidly over high heat until everything is evenly coated and piping hot. Serve immediately.