Every so often I like to “preview” recipes that will become new additions to Shenanchie’s Kitchen – the following dish will be part of the Entrees page come April:

 

Spicy Beef with Cashews

1 LB lean beef sirloin, boneless (thinly sliced)

1 tsp. vegetable oil

1 tsp. sesame oil

4 TBS cashews, unsalted

1 green onion, thickly sliced diagonally

Cucumber slices for garnish

 

Marinade:

1 TBS sesame seeds

1 garlic clove, chopped

1 TBS fresh gingerroot, chopped

1 fresh red chile, chopped

2 TBS dark soy sauce

1 tsp. red curry paste

 

Cut the beef into ½” wide strips; place the strips in a large, nonmetallic bowl. To prepare the marinade, dry-cook the sesame seeds in a heavy pan over medium heat for two or three minutes.  Place the seeds in a mortar with the garlic, ginger and chile; grind to a smooth paste with a pestle. Add the soy sauce and curry paste, mix well. (If you do not have a mortar and pestle, try placing the ingredients in a large bowl and mashing with the bottom of a heavy glass or cup). Spoon the paste over the beef strips and toss to coat the meat evenly. Cover and refrigerate for two to three hours, or overnight.  Heat a heavy skillet until very hot; brush with vegetable oil. Add the beef strips and cook quickly, turning frequently, until lightly browned. Remove from the heat and spoon into a pile on a warmed serving dish. Heat the sesame oil in a small pan and cook the cashews until golden. Add the green onions and stir-fry for thirty seconds. Sprinkle the mixture onto the beef strips and serve garnished with cucumber.