Name: Beef with cashew nam jim and Asian greens
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Yield: 4
Ingredients: 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

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

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Serves 4

Prep

25M

Cook

15M

Total

40M

Ingredients

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

Method

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.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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Ingredients

Method

Beef with cashew nam jim and asian greens

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