Fried Chili Beef with Cashews

Yields: 4 Servings Total Time: 35 Minutes Prep Time: 10 Minutes Cook Time: 25 Minutes

Ingredients

• 0.5 tbsp. (0.25 oz / 7g) extra virgin olive oil or canola oil
• 16 oz (450g) sliced lean beef
• 2 tbsp. (1 oz / 30g) freshly squeezed lime juice
• 2 tsp. (0.33 oz / 10g) fish sauce
• 2 tsp. (0.33 oz / 10g) red curry paste
• 1 cup (5.3 oz / 150g) green capsicum, diced
• 24 cashews (approx. 1.2 oz / 35g)
• 1 tsp. (0.1 oz / 3g) arrowroot powder
• 1 tsp. (0.25 oz / 7g) honey
• 0.5 cup (4 oz / 120g) water

Directions

1. Place a skillet over medium heat and add 0.5 tbsp. (0.25 oz / 7g) oil, then add the 16 oz (450g) sliced lean beef and fry until it is no longer pink inside.
2. Stir in the 2 tsp. (0.33 oz / 10g) red curry paste and cook for an additional 2 to 3 minutes to toast the aromatics.
3. Incorporate the 1 tsp. (0.25 oz / 7g) honey, 2 tbsp. (1 oz / 30g) lime juice, 2 tsp. (0.33 oz / 10g) fish sauce, 1 cup (5.3 oz / 150g) diced green capsicum, and 0.5 cup (4 oz / 120g) water, bringing the sauce to a gentle simmer for 10 minutes.
4. Whisk the 1 tsp. (0.1 oz / 3g) arrowroot with a small splash of cold water to create a slurry, then stir this paste into the simmering sauce to thicken it.
5. Remove the pan from the heat, gently fold in the 24 cashews (1.2 oz / 35g), and serve immediately.

Nutritional Information (Per Serving)

Yields 4 Servings

• Calories: 245 kcal
• Protein: 25.5g
• Fat: 11.5g
• Carbohydrates: 6.8g

Chef’s Pro Tips

1. Slice Against the Grain: For melt-in-your-mouth tenderness, always look at the direction of the muscle fibers in your steak and slice perpendicular to them. Partially freezing the beef for 15 minutes before prep makes achieving those ultra-thin slices much easier.
2. Optimize for Keto or Low-Carb: While this recipe is naturally quite low in carbohydrates, you can easily tighten the macros. Swap the honey for a liquid monk fruit or allulose sweetener, and replace the arrowroot powder with a tiny pinch (about 1/8 tsp) of xanthan gum to thicken the sauce without the extra starch.
3. Manage Your Pan Heat: Do not crowd the pan! Ensure your skillet or wok is smoking hot before adding the beef. If you dump all the meat in at once on a lower heat, the temperature will drop, and the beef will boil in its own juices rather than getting that delicious, caramelized sear. Cook in batches if necessary.
4. Toast the Cashews First: Elevate the dish by quickly dry-roasting your cashews in the hot pan for 1-2 minutes before cooking the rest of the meal. This releases their natural oils and enhances their nutty crunch, ensuring they stand up perfectly to the rich chili sauce.

Frequently Asked Questions (FAQ)

What is the best cut of beef to use for a stir-fry? Flank steak and sirloin are the best choices for a quick stir-fry like this Fried Chili Beef. They are lean, intensely flavorful, and cook very quickly over high heat. Skirt steak is also a great alternative, provided it is sliced very thinly against the grain.

Can I make this cashew beef recipe strictly keto-friendly? Yes! To make this recipe strictly keto, simply replace the teaspoon of honey with a keto-approved sweetener of your choice (like stevia or allulose) and substitute the arrowroot powder with a pinch of xanthan gum to act as the thickening agent for the sauce. This will drop the net carb count significantly.

Is it possible to make this dish ahead of time for meal prep? Absolutely. This chili beef holds up incredibly well in airtight glass containers in the refrigerator for up to 3 to 4 days. When reheating, it is best to use a skillet over medium heat rather than a microwave to maintain the texture of the beef and keep the cashews from becoming too soft.

What can I use if I don't have red curry paste? If you are out of red curry paste, you can substitute it with a mixture of 1 teaspoon of chili garlic sauce (like sambal oelek) and a pinch of ground ginger and cumin. It won't have the exact same depth of Thai aromatics, but it will still provide a fantastic, spicy flavor profile.