In keeping with the theme from my last blog, that you CAN create cheap, easy and healthy meals at home (read more here), I wanted to makeover a common Thai restaurant dish: cashew nut beef stir-fry. While definitely better for you than much of the fried fast food on offer, Thai dishes still aren't as healthy as you think they are. Often laden with oil and plenty of salt from Asian sauces such as soy sauce, and served in huge portions with plenty of white rice, you could make it better at home! (And save yourself some cash in the process).
To make this a healthier version of one of my favourite Thai dishes, I used lean beef, heaps of veg, long grain (low G.I.) brown rice, a small amount of salt reduced soy sauce and plenty of other flavours such as chilli, ginger and garlic. Using spray oil in a non-stick fry-pan will reduce the amount of oil used. I used jars of minced garlic, ginger and chilli to save costs and it will last you in the fridge for months. But, if you're able, the fresh versions always tend to have a better kick of flavour.
Thai Cashew Nut Beef Stir-fry
400g lean beef fillet, cut into thin strips
|Tip: Using 2 dinner plates to measure out your |
vegetables when slicing and dicing will ensure
you get your 1/2 plate worth of veg
1/2 red onion, cut into thin wedges
2 tsp minced garlic
2 tsp minced ginger
1 tsp minced chilli
2 Tbsp chilli jam
4 Tbsp reduced-salt soy sauce
1/4 C dry sherry (or Chinese rice wine)
1/4 C unsalted raw cashew nuts
1 C long grain (low G.I.) brown rice
2 dinner plates full of vegetables such as:
1. Start cooking rice (note brown rice take longer to cook than white rice, around 1/2 an hour).
2. Stir-fry beef in a large frypan over high heat until lightly browned. Transfer to a plate and cover with
foil to keep warm.
3. Saute onion, garlic, ginger and chilli until onion is softened. Add vegetables and cook until just
tender. Return beef to pan, along with chilli jam, soy sauce and dry sherry. Add cashew nuts.
4. Serve stir-fry topped on rice.