- 1 lb 2 oz / 500 g lean boneless beef sirloin
- 1 tsp. vegetable oil
- 1 tbsp. sesame seeds
- 1 garlic clove, chopped
- 1 tbsp. finely chopped fresh gingerroot
- 1 fresh red Thai chili, chopped
- 2 tbsp. dark soy sauce
- 1 tsp. Thai red curry paste
- 1 tsp. sesame oil
- 4 tbsp. unsalted cashew nuts
- 1 scallion, thickly sliced diagonally
- cucumber slices, to garnish
( Cooking Conversion Tables )
Using a sharp knife, cut the beef into 1/2 -inch/1-cm wide strips. Place them in a large, nonmetallic bowl.
To make the marinade, toast the sesame seeds in a heavy-bottom skillet over medium heat for 2-3 minutes, or until golden brown, shaking the skillet occasionally.
Place the seeds in a mortar with garlic, ginger, and chili and, using a pestle, grind to a smooth paste. Add the soy sauce and curry paste and mix well.
Spoon the paste over the beef strips and toss to coat the meat evenly. Cover and let marinate in the refrigerator for at least 2-3 hours or overnight.
Heat a heavy-bottom skillet or ridged grill pan until very hot and brush with vegetable oil. Place the beef strips in the skillet and cook quickly, turning frequently, until lightly browned. Remove the skillet from the heat and spoon the beef into a pile on a hot serving dish.
Heat the sesame oil in a small skillet. Add the cashew nuts and quickly cook until golden. Add the scallion and stir-fry for 30 seconds. Sprinkles the mixture on top of the beef strips, then garnish with cucumber slices and serve immediately.