Lemongrass Beef and Chicken with Cashew Nuts

Posted By Stephen



Last night we had a quick-but-tasty dinner of lemongrass beef skewers and chicken with cashew nuts.

We’ve made the skewers a couple of times before and they’re definitely a favourite. They were marinated overnight this time, which gave them a stronger flavour. Next time we make them we’ll make some Thai dipping sauce too.

Followed by a chicken and cashew nut stir fry. Apologies for the messy presentation; we were in a hurry. It looks a lot like last night’s dinner because we ended up using the left-over vegetables from last night rather than following the recipe properly. Served with jasmine rice.

Jun 22nd, 2007

4 Comments to 'Lemongrass Beef and Chicken with Cashew Nuts'

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  1. Stephen said,

    The recipe called for chicken breast, but we used chicken thighs because that’s what we had. Usually I prefer chicken thighs because they tend to have more flavour, but I think this dish did actually need breasts rather than thighs.

  2. Jules said,

    Please could I have the recipe for these as they look and sound gorgeous.

    re: your note. I did eat a bit of everything, but admit I was ready to pop out of my dress by the evening!

  3. Kerri said,

    Hi Jules,

    Glad you tasted everything, it would be awful to see all that lovely food and not be able to eat it!

    For the lemongrass beef, from Hot, Sour, Salty, Sweet:

    2 stalks lemongrass, trimmed and minced
    2-3 cloves garlic, finely chopped
    2 shallots, finely chopped
    1 bird or serrano chile, finely chopped
    2 tablespoons Vietnamese or Thai fish sauce
    1 tablespoon fresh lime juice
    1 tablespoon water
    1 tablespoon sesame oil

    1 pound beef rump (we use a large steak)
    2 tablespoons sesame seeds

    Combine the lemongrass, garlic, shallots and chilli in a mortar and pestle to a paste.

    Transfer the paste to a bowl, add the fish sauce, lime juice and water and blend. Add the sesame oil and stir well. Set aside.

    Cut the meat into slices, against the grain. Then cut into 1 1/2 inch lengths. Place the meat in a shallow bowl, add the marinade and mix well, ensuring the meat is well coated. Cover and marinate for 1 hour at room temperatue or up to 8 hours in the fridge.

    Thread the meat onto skewers and sprinkle with sesame seeds. Grill for 1 minute per side for medium-rare.

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