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. While it's plenty tasty as is, I always serve it with Thai Chili Vinegar Sauce which makes it even better.





3
12
6
3
2
2
20
2
1/2
1/2
1/2
3
oz
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. Dry roast CASHEWS lightly.
  3. Cut BEEF into medallions about 1/8 x 1 x 1-1/2 inch.
  4. Cut BELL PEPPER into 1/4" strips about 1" long, cut SCALLIONS into 1 inch lengths, mix both with Mushroom Slices.
  5. Crush GARLIC and chop small, halve SHALLOTS lengthwise and slice thin, mix both with Cashews.
  6. Mix Oyster Sauce, Soy Sauce, Fish Sauce and Stock.
    7. Run
  7. In a roomy sauté pan or wok heat Oil and fry Garlic mix over moderate heat until garlic shows a touch of color, then add Beef, bring the flame up high and fry until it shows no raw color and all water it has exuded is evaporated.
  8. Stir in Bell Pepper Mix until coated with oil, then stir in Stock Mix and simmer until bell pepper is tender, 8 to 10 minutes.
  9. Serve hot 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
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