Beef with cashew nam jim and Asian greens

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

  • 25 mins preparation
  • 15 mins cooking
  • Serves 4
  • Print


Cashew nam jim
  • 2 shallots (50g), chopped
  • 2 clove garlic
  • 3 fresh long green chillies, seeded, chopped
  • 2 fresh coriander roots, chopped
  • 1 teaspoon finely grated fresh ginger
  • 2 tablespoon grated dark palm sugar
  • 1/3 cup (50g) unsalted roasted cashews
  • 1/3 cup (80ml) lime juice, approximately
  • 1 tablespoon fish sauce, approximately
Beef with cashew nam jim and asian greens
  • 800 gram thick-cut beef rump steak
  • 1 tablespoon peanut oil
  • 350 gram gai lan
  • 270 gram baby pak choy or bok choy, trimmed, quartered
  • 100 gram snow peas
  • 4 green onions, sliced thinly
  • 1/4 cup (40g) unsalted roasted cashews, chopped coarsely
  • 1/4 cup loosely packed fresh coriander sprigs


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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