Thai beef and sprout stir-fry with salt and pepper cashews recipe

Don’t save the goodness of Brussels sprouts for the turkey – their punchy flavour and satisfying crunch transforms this gorgeous beef stir-fry, and it’s a great way of making the most of any leftovers.


  • 75g cashew nuts
  • 2 tbsp vegetable oil
  • ½ lime, zested and juiced
  • 400g pack rump steaks
  • 450g Brussels sprouts, sliced
  • 75g chopped curly kale
  • 1 carrot, skin peeled and discarded, the rest peeled into ribbons
  • 1 red pepper, sliced

For the dressing

  • 1 tbsp sweet chilli sauce
  • 2cm piece ginger, peeled and grated
  • 1 garlic clove, finely chopped
  • 1 red chilli, finely chopped
  • 2 tbsp soy sauce




  1. Heat a large frying pan over a medium-high heat and add the nuts. Dry fry for 5-6 mins, stirring until golden and toasted, then stir in 1 tsp of the oil with ½ tsp black pepper, a pinch of sea salt and the lime zest. Tip out onto a chopping board, roughly chop and set aside.
  2. Heat 2 tsp of the remaining oil in the frying pan and cook the steaks for 2-3 mins each side for medium-rare, or an extra min each side for medium. Remove from the pan; set aside to rest.
  3. Add the remaining oil to the pan. Fry the sprouts for 3 mins, stirring, then add the kale, carrot and pepper, and continue to cook for a further 5 mins.
  4. Whisk the dressing ingredients together. Thinly slice the steaks, then toss with the vegetables and dressing. Divide between 4 plates and scatter with the cashews to serve.

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