Thai Stir-Fried Beef with
Dried Chile and Cashew Nuts
- Vegetable oil for deep frying
- 1/4 cup raw cashew nuts
- 1/4 cup whole Thai chile peppers
- 2 tablespoons sliced red onion
- 2 tablespoons green onion, in 2-inch lengths
- 2 tablespoons vegetable oil
- 6 ounces sliced beef tenderloin or top sirloin
- 1/2 teaspoon ground pepper, or to taste
- 1 tablespoon oyster sauce
- 1/4 cup sliced zucchini
- 1/4 cup hot water
- 1/2 tablespoon fish sauce or low-sodium soy sauce
- To prepare nuts and chiles: Heat oil to 350 degrees F and fry nuts until golden.
Drain and set aside.
- Fry chiles until crisp. Drain.
- Place nuts, chiles, and red and green onions together on a plate and set aside.
- Add remaining 2 tablespoons oil to a hot pan.
- Add beef and stir-fry quickly, about 30 seconds.
- Add pepper and oyster sauce, continuing to stir.
- Add zucchini, water and fish sauce. Cook for 1 minute.
- All at once, add cashews, both onions and fried peppers; cook another 30 seconds.
- Serve immediately so nuts and peppers stay crunchy.
Chicken, pork, tofu, shrimp or scallops may be substituted for beef. Chicken
and pork will have to be cooked longer initially.
Approximate nutritional analysis, per serving: 530 calories, 46 g total fat,
11 g saturated fat, 60 mg cholesterol, 800 mg sodium, 11 g carbohydrate, 20 g protein