EASY CHILI CASHEW BEEF STIR FRY

I crave a clean, fiery stir fry any time I’m feeling run down.  My family likes this one HOT and it really does the trick. With a little prep, this goes quickly.  As in super fast, so the key here is to have everything ready to go, in reach, because when the first ingredient hits the pan the next six are due in minutes and then it’s done.  This recipe is adapted from the past  438 different stir fry recipes I’ve tried and it’s designed to be the easiest and cleanest way to big flavor. This is a great place to start if you are new to the method or pressed for time and don’t have a pantry full of ingredients

There is just one thing.  One steadfast rule when it comes to stir fry: There is no drinking during stir fry. None. Period. And I mean from the minute you start prep through the actual stir frying part.  If you drink during the stir fry, stay off my comments. Your stir fry is in peril. You have been warned.

As for the rest of this recipe – do what you want. You don’t have snow peas but have string beans – perfect.  If you have some steamed  broccoli on hand, add it. It really doesn’t matter.

Lastly, try to get a sexy, hot red pepper of some sort for the first time,  the pop of color really elevates the dish. If you can’t find a fresh red hot pepper (bird chili or the like) then you can use whole dried peppers.

EASY CHILI CASHEW BEEF STIR FRY

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Nutrition facts: 200 calories 20 grams fat

Rating: 3.4/5

( 10 voted )

Ingredients

• 2 teaspoons of safflower/canola/peanut oil or other neutral high heat stable oil of your choice
• 1 cup of cashews (unsalted)
• 1 1/2 lbs of Flank/Skirt/Sirloin/Beef Eye Filet/or any other lean cut of beef (thinly sliced, against the grain)
• 3 – 5 fresh cayenne or finger peppers fresh/ 4-6 green or red thai birds chilis sliced in thin rings/5-7 dried chilis halved 9 (or to taste)
• 3-4 juicy cloves of garlic minced or pressed
• 8 ounces snow peas or green beans, ends snipped
• 1/4 cup Hoison Sauce
• 1/2 cup chicken stock (or broth)
• 4 scallions sliced on a bias (mostly green part)
• Handful of basil leaves (cut into thin strips/chiffonade)
• I had a handful of steamed broccoli florets so I tossed them in at the end.
• Steamed Jasmine or Koku Rose Rice to serve

Instructions

 

Heat a teaspoon of oil in a skillet, wok or frying pan over high heat. Add the cashews and toast, shaking the pan so not to let them burn for about a minute or two.  Remove and set aside.

Heat the remaining oil and cook the beef in batches, 1/3 at a time. Let the beef sizzle  undisturbed for about a minute and then flip and cook for  another 2-3 minutes until browned.  Do not stir, let them brown.  Do not over crowd the pan, or you will end up steaming the meat, not browning. Remove and continue with remaining beef.  If the pan is dry,  lightly coat with some more oil. Add the garlic, chili and scallions and cook until fragrant (about a minute). Add the chicken stock and hoisin and stir. Add remaining cooked beef, cashews, snow peas and cook until snow peas are bright green and tender. Off heat, stir in basil chiffanade.

Serve with steamed rice.  And a beer. This goes great with beer. Also, I wasn’t kidding about the drinking during.  Put it down.