Thai Cashew Beef and Basil Bowls

After marinating tri-tip or sirloin beef for just one hour in a Thai-infused sauce, you can whip up these flavorful bowls in 20 minutes.

By Kate Morgan | Experience Life

Makes 2 to 3 servings
Prep Time 15 minutes, plus up to 12 hours for marinating
Cook Time 20 minutes

Ingredients

Marinade

1 tbs. muscovado sugar (or brown sugar)
1 ½ tbs. fish sauce
2 ½ tbs. oyster sauce
1 dried Thai chili pepper, minced
1 clove garlic, minced
1 ½ tbs. lime juice

Bowls

10 oz. tri-tip or sirloin, sliced into thin strips
1 8-oz. package wide rice noodles
3 tbs. extra-virgin olive oil, divided
1 cup whole or halved unsalted cashews
3 green onions, whites minced and greens cut into ½-inch-long pieces
2 cloves garlic, minced
½ cup roughly chopped fresh basil
1 tbs. roughly chopped fresh mint
Sriracha, to taste (optional)

Sauce

½ tbs. oyster sauce
1 tsp. dark soy sauce (or tamari)
2 tsp. fish sauce
½ tsp. lime juice
2 ½ tbs. water

Directions

Make the marinade

STEP 1

Mix the marinade ingredients in a bowl, add the sliced beef, and toss to coat. Cover and marinate in the refrigerator for at least one hour or overnight.

Prepare the noodles and sauce

STEP 1

Cook the noodles according to package directions, drain, and set aside. Whisk the sauce ingredients in a small bowl until combined.

Cook

STEP 1

Heat 2 tablespoons of the oil in a wok over medium-low heat and add the cashews. Cook, stirring constantly to avoid burning the nuts, for two to four minutes or until the nuts are golden and slightly crisp.

STEP 2

Remove from the wok and wipe out any excess liquid.

STEP 3

Heat the remaining 1 tablespoon of oil and add the white part of the onions.

STEP 4

Raise the heat to medium, add the marinated sliced beef, and sauté until it’s cooked through and beginning to brown, one to two minutes.

STEP 5

Add the garlic and sauté until fragrant, about 30 seconds. Add the herbs and green part of the onions, and toss until the herbs are just wilted.

STEP 6

Stir in the cashews.

STEP 7

Add the noodles to the wok and pour in the sauce, tossing until everything is coated. Serve topped with sriracha, if desired.