Quick & Easy

Beef with cashew nam jim and Asian greens

Feed the family with this fresh and zingy beef and cashew nam jim with Asian greens.


Cashew nam jim
Beef with cashew nam jim and asian greens


Beef with cashew nam jim and asian greens

1.Make cashew nam jim: Blend shallots, garlic, chilli, coriander root, ginger, sugar and cashews (or pound with a mortar and pestle) until mixture forms a paste. Transfer to a small bowl; stir in juice and fish sauce to taste.
2.Trim fat from beef; rub beef with oil, season to taste. Cook beef on a heated oiled grill plate (or grill or barbecue) over medium-high heat for 4 minutes each side for medium or until cooked to your liking. Remove from heat; rest, covered, for 5 minutes, then slice thickly.
3.Meanwhile, trim gai lan stalks; cut stalks from leaves. Steam stalks, in a single layer, in a large steamer over a wok or large saucepan of boiling water for 1 minute. Place separated pak choy on top; steam for a further 2 minutes. Add snow peas and gai lan leaves; steam for a further 2 minutes or until vegetables are just tender.
4.Place vegetables on a platter, top with beef; drizzle with beef resting juices. Spoon nam jim on beef; top with green onion, cashews and coriander.

Serve with steamed jasmine or brown rice. You will need about 3 limes for this recipe. Nam jim can be made a day ahead; keep tightly covered in the fridge until ready to use.


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