Serves: 4
Prep time: 10 minutes (+ marinating)
Cook time: 10 minutes

• 1 pound (450 g) boneless sirloin, cut into ½ inch (1.27 cm) strips
• 1 teaspoon (5 ml) canola oil (or neutral oil)
• 1 teaspoon (5 ml) sesame oil
• ¼ cup (60 g) cashews (optional but highly recommended for crunch)
• 1 scallion (green onion), sliced on the diagonal

Marinade:

• 1 tablespoon (15 ml) sesame seeds (about 10–12 g)
• 1 garlic clove, minced (about 5 g)
• 1 tablespoon (15 ml) fresh ginger root, minced (about 15 g)
• 1 Thai bird chile, chopped (or substitute ½–1 teaspoon crushed red pepper flakes for milder heat)
• 1 tablespoon (15 ml) coconut liquid aminos (or gluten-free tamari)
• 1 teaspoon (5 ml) red curry paste (recipe on page 209) OOPS You’ll Have to Buy The Book

Instructions

1. Toast the sesame seeds: Place the sesame seeds in a dry skillet over medium heat for 30–45 seconds, shaking the pan frequently. Be careful not to burn them—they should smell nutty and turn lightly golden. Remove from heat.
2. Make the marinade paste: Add the toasted sesame seeds, minced garlic, minced ginger, chopped Thai bird chile, coconut liquid aminos, and red curry paste to a blender or small food processor. Blend until you have a smooth paste. (If it’s too thick, add a splash of water or more aminos.)
3. Marinate the beef: Place the sliced sirloin in a glass dish or zip-top bag. Pour the marinade over the beef and toss thoroughly to coat every piece. Cover and refrigerate for at least 2 hours—overnight is even better for maximum flavor.
4. Cook the beef: Heat a large skillet or wok over medium-high heat. Add the canola oil. Once hot, add the marinated beef (discard any excess marinade or use it to deglaze later). Stir-fry quickly, keeping the meat moving constantly, for 3–4 minutes until nicely browned but still tender. Remove the beef to a plate and set aside.
5. Finish with cashews and scallion: Wipe out the skillet if needed. Lower the heat to medium and add the sesame oil. Add the cashews and stir-fry for 1–2 minutes until lightly golden and fragrant. Add the sliced scallion and cook for another 30–40 seconds until just wilted and aromatic. Return the beef to the pan and toss everything together to combine and reheat.
6. Serve immediately with steamed rice, sautéed greens, or a fresh Asian slaw for a complete meal.

Chef’s Tips & Variations

• Spice level: Thai bird chiles are fiery. Start with half if you prefer milder heat, or remove the seeds.
• Red curry paste: Many store-bought versions are gluten-free—check the label. Homemade is best for full control.
• Make it a meal: Add quick-cooked vegetables like bell peppers, snap peas, or broccoli during the final stir-fry.
• Dairy-free & gluten-free: This recipe is naturally both when using coconut aminos and gluten-free curry paste.
• Meal prep: The beef can marinate up to 24 hours ahead. Leftovers reheat beautifully in a hot pan.

This dish brings restaurant-quality Thai flavors to your kitchen with minimal effort. The combination of tender beef, spicy red curry, toasted cashews, and fresh scallion is absolutely addictive.Enjoy!