Thai beef and sprout stir-fry with salt and pepper cashews recipe

  • Serves 4
  • 15 mins to prepare and 30 mins to cook
  • 416 calories / serving
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Don't save the goodness of Brussels sprouts for the turkey – their punchy flavour and satisfying crunch transforms this gorgeous beef stir-fry, and it's a great way of making the most of any leftovers.

  1. Heat a large frying pan over a medium-high heat and add the nuts. Dry fry for 5-6 mins, stirring until golden and toasted, then stir in 1 tsp of the oil with ½ tsp black pepper, a pinch of sea salt and the lime zest. Tip out onto a chopping board, roughly chop and set aside.
  2. Heat 2 tsp of the remaining oil in the frying pan and cook the steaks for 2-3 mins each side for medium-rare, or an extra min each side for medium. Remove from the pan; set aside to rest.
  3. Add the remaining oil to the pan. Fry the sprouts for 3 mins, stirring, then add the kale, carrot and pepper, and continue to cook for a further 5 mins. 
  4. Whisk the dressing ingredients together. Thinly slice the steaks, then toss with the vegetables and dressing. Divide between 4 plates and scatter with the cashews to serve.

See more Beef recipes

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.

  • Ingredients

  • 75g cashew nuts
  • 2 tbsp vegetable oil
  • ½ lime, zested and juiced
  • 400g pack rump steaks
  • 450g Brussels sprouts, sliced
  • 75g chopped curly kale
  • 1 carrot, skin peeled and discarded, the rest peeled into ribbons
  • 1 red pepper, sliced
  • For the dressing

  • 1 tbsp sweet chilli sauce
  • 2cm piece ginger, peeled and grated
  • 1 garlic clove, finely chopped
  • 1 red chilli, finely chopped
  • 2 tbsp soy sauce
  • Energy 1730kj 416kcal 21%
  • Fat 27g 38%
  • Saturates 7g 36%
  • Sugars 11g 13%
  • Salt 1.8g 30%

of the reference intake
Carbohydrate 15.5g Protein 29.1g Fibre 2.6g


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