Serving
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Beef with Cashews
Thailand
Serves
Effort:
Sched:
DoAhead:		 2 main
**
1/2 hr
prep
This simple to prepare dish is in the Chinese style with oyster sauce and no hot chilis. Nobody says you can't add hot chilis though, and I sometimes make it with red Anaheims instead of bells which spices it up a bit.





3
12
1
3
2
2
20
2
1/2
1/2
1/2
3
oz


cl
oz

T
T
T
T
oz 		Black Mushroom dry
Beef
Bell Pepper Red
Scallions
Garlic
Shallots
Cashews raw
Oil
Oyster Sauce
Soy Sauce light
Fish Sauce
Stock
    Prep
  1. Soak MUSHROOMS in warm water for 1/2 hour or so. Remove stems and cut into narrow slices.
  2. Cut BEEF into pieces about 1/8" x 1" x 1-1/2".
  3. Cut BELL PEPPER into 1/4" strips about 1" long, cut SCALLIONS into 1 inch lengths, mix with Mushroom Slices.
  4. Crush GARLIC and chop small, halve SHALLOTS and slice thin, mix both with CASHEWS.
  5. Mix OYSTER SAUCE, SOY SAUCE, FISH SAUCE and STOCK.
    6. Run
  6. In a sauté pan or wok heat OIL and fry Garlic mix over moderate heat until garlic shows a touch of color, then add Beef and fry until it shows no raw color.
  7. Stir in Bell Pepper Mix until coated with oil.
  8. Stir in Stock Mix and simmer until beef is tender.
  9. Serve warm with plenty of Jasmine rice.
NOTES:
  1. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch
    smm_cowcash1 051211 fot88 x

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