Ingredients

The following ingredients have 2 Servings
  • 4 ozs shiitake mushrooms
  • 1 carrot
  • 1 green chili pepper
  • 1 oz Cashews
  • 3 scallions
  • 1 garlic clove
  • 1 Lime
  • 2 Tbsps Thai fish sauce
  • 1 Tbsp soy sauce
  • 9 ozs lean Beef (such as sirloin)
  • salt
  • peppers
  • 2 Tbsps vegetable oil
  • 3 sprigs Thai basil

Instruction

  • Clean shiitake mushrooms and cut off stems.
  • Peel carrots and cut into very fine strips (julienne).
  • Rinse chile pepper, wipe dry and slice into thin rings. (For less spice, remove seeds and ribs).
  • Coarsely chop cashews.
  • Rinse scallions, pat dry, and cut into 1-inch lengths. Peel garlic and chop finely.
  • Squeeze juice from lime. Mix together 2 tablespoons juice in a small bowl with fish sauce and soy sauce.
  • Pat beef dry, cut into thin strips and season with salt and pepper.
  • Heat oil in a wok (or a deep, heavy pan) over high heat. In 2 batches, stir-fry beef until browned, then remove from wok. 
  • Add mushrooms, carrot and scallions to wok and stir-fry until crisp-tender, about 4 minutes.
  • Add chile, garlic and cashews and stir-fry until fragrant, about 1 minute.
  • Return beef to wok, pour in the lime-soy mixture and bring to a boil.
  • Rinse Thai basil, shake dry, pluck leaves and coarsely chop. Add to wok, toss to combine and serve immediately, over brown rice, if desired.