Ingredients
Method
- 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.
- 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.
- 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.
- 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.
- Remove the pan from the heat, gently fold in the 24 cashews (1.2 oz / 35g), and serve immediately.
- 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.
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.
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.
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.