CLASSIC CASHEW BEEF
My family loves stir-fries, and I love them even more because they are healthy and easy to prepare. I've been making this recipe for years. -Sherri Melotik, Oak Creek, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 13
Steps:
- In a small bowl, combine the first seven ingredients until smooth; set aside., In a large skillet or wok, stir-fry beef in 1 tablespoon oil until no longer pink. Remove and keep warm. Stir-fry onions, cashews and garlic in remaining oil for 1 minute., Stir cornstarch mixture and add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Add beef; heat through. Serve with rice.
Nutrition Facts : Calories 380 calories, Fat 24g fat (5g saturated fat), Cholesterol 46mg cholesterol, Sodium 463mg sodium, Carbohydrate 11g carbohydrate (1g sugars, Fiber 2g fiber), Protein 30g protein.
CASHEW CURRIED BEEF
"This recipe is a favorite with my whole family. The ingredients are a wonderful mix of sweet, salty and spicy." -Jennifer Fridgen, East Grand Forks, Minnesota
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 5 servings.
Number Of Ingredients 11
Steps:
- In a large skillet, saute beef in 1 tablespoon oil until no longer pink. Remove from skillet and set aside., Spoon 1/2 cup cream from top of coconut milk and place in the pan. Add remaining oil; bring to a boil. Add curry paste; cook and stir for 5 minutes or until oil separates from coconut milk mixture., Stir in the brown sugar, fish sauce and remaining coconut milk. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes or until slightly thickened. Add bok choy and red pepper; return to a boil. Cook and stir 2-3 minutes longer or until vegetables are tender., Stir in the cashews, cilantro and beef; heat through. Serve with rice.
Nutrition Facts : Calories 469 calories, Fat 35g fat (18g saturated fat), Cholesterol 37mg cholesterol, Sodium 873mg sodium, Carbohydrate 16g carbohydrate (9g sugars, Fiber 3g fiber), Protein 27g protein.
BEEF, POTATO & BANANA CURRY WITH CASHEW RICE
Banana and tamarind add a rich sweetness to this slow-cooked spice pot with nutty basmati and coconut sauce
Provided by Sarah Cook
Categories Main course
Time 3h
Number Of Ingredients 19
Steps:
- Heat oven to 180C/160C fan/gas 4 and heat half the oil in a large frying pan. Brown the beef in batches, and transfer to a flameproof casserole dish. Add the remaining oil to the pan with the onions, and fry gently until softened. Stir in the lemongrass, ginger, tamarind, garlic, turmeric, curry powder and sugar, and fry for a few mins until fragrant. Add the coconut milk with 1 can of water, stir into the beef and bring to a simmer. Cover and bake for 1 hr. Meanwhile, toast the cashews in a dry frying pan until golden.
- After 1 hr, stir in the new potatoes and cook for 1 hr more until the potatoes are tender, removing the lid halfway. The casserole can now be cooled and chilled, or frozen, if preparing ahead.
- Put the casserole back onto the hob. Stir in the bananas and garam masala and simmer, uncovered, for 10 mins until the sauce has thickened.
- Cook the rice following pack instructions, then mix with the cashews, crispy onions and some salt. Scatter the curry with coriander, season well, then taste - it may need a squeeze of lemon to finish it off.
Nutrition Facts : Calories 1210 calories, Fat 55 grams fat, SaturatedFat 24 grams saturated fat, Carbohydrate 118 grams carbohydrates, Sugar 30 grams sugar, Fiber 7 grams fiber, Protein 57 grams protein, Sodium 0.3 milligram of sodium
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- Preheat the oven to 160°C, fan 140°C, gas 3. Place the cashews on a baking tray and toast in the oven for 12-14 minutes, until light golden brown, then set aside. Meanwhile, heat 1 tablespoon of the oil in a large nonstick casserole or deep lidded frying pan. Season the beef and brown in 3 batches over a high heat, adding a further 1 tablespoon oil as necessary. Set aside in a bowl as each batch is browned.
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- Add the coconut milk, stock, cinnamon stick, tamarind paste, sugar, fish sauce and seasoning and bring to a simmer. Return the beef to the pan, cover and cook for 21⁄2 hours in the oven.
- Halve the potatoes and add to the curry after 21⁄2 hours. Return it to the oven for a further 45 minutes until both the beef and the potatoes are tender.
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