Cashew Curried Beef

This recipe is a perfect combination of sweet and spicy.


  • 1 lb beef, thinly sliced
  • 2 tbsp oil
  • 1 can coconut milk (14 oz), divided
  • 3 tbsp red pepper paste
  • 1 tbsp curry powder
  • 2 tbsp packed brown sugar
  • 2 tbsp oyster sauce
  • 2 tsp cayenne pepper
  • 8 cups chopped bok choy (leaves and stems separated)
  • 1 large red pepper, cut into 2 inch strips
  • 1/2 cup cashews
  • Cilantro
  • Cooked rice


  1. Saute beef in 1 tbsp oil until no longer pink.  Remove from skillet and set aside.
  2. In wok, combine 1/2 cup cream from top of coconut milk with remaining oil.  Simmer over medium heat.
  3. Add red pepper paste and curry.   Simmer for about five minutes.
  4. Stir in the brown sugar, oyster sauce, and cayenne pepper.  Simmer until it thickens.  (You can thicken with corn starch if it takes too long)
  5. Add bok choy stems and red pepper.  Continue cooking over medium-high heat for 2-3 minutes.
  6. Stir in the cashews, beef, and cilantro.  Heat through.   Add bok choy leaves.  Stir to coat in sauce and then remove from heat.
  7. Serve over hot rice.