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Spiced beef with cashews


  • Whisk 2 tbsp vegie oil with the soy, fish sauce, a decent amount of ground pepper, the sugar and lime juice in a large bowl. Add the beef, a piece at a time, toss well and set aside for 15 mins. Then drain the beef in a sieve, retaining the marinade.
  • Heat a little fresh oil in a wok (or large non-stick pan) and sear the beef in 2-3 lots, heating the wok between each addition. Set the beef aside. 
  • Wipe out the wok, add a little more oil if needed and briefly stirfry the carrots, spring onions and chillies. Then add a little of the drained marinade with the stock and cook down a bit. Return the beef in one layer, with any cooking juices, the cashews and snowpeas. Briefly toss until the snowpeas are crisp-tender, adding a little more marinade if too dry. Taste for seasoning.
  • Serve on a bed of steamed rice with steamed bok choy on the side, if you like.


  • vegetable oil
  • 2 tbsp soy sauce
  • 1 tbsp Asian fish sauce
  • freshly ground pepper
  • 1 tbsp shaved palm sugar (or soft brown sugar)
  • 2 tbsp fresh lime juice
  • ½ kg porterhouse or fillet steak, trimmed of all fat & sinew, sliced
  • 4 baby carrots, peeled & sliced
  • 2 spring (green) onions, chopped
  • 3 small red chillies, sliced
  • ½-¾ cup chicken stock
  • ½ cup roasted cashews
  • 6-8 snowpeas, shredded

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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