2 tbsp toasted sesame seed oil
2 cloves garlic
1 tsp ginger
1/4 medium red onion
1 lb beef
1/2 tsp salt
1/4 tsp pepper
1/4 tsp red pepper flakes
1/4 tsp Chinese 5 Spice
1/4 cup beef broth
1/4 cup coconut milk
1 oz. cashews
1 bunch fresh basil
Chop up all your veggies ahead of time to make life easier! We minced up the garlic and cut the ginger into matchsticks. Slice the carrots and jalapeno while leaving the red onion and zucchini pretty chunky.
Warm up a tablespoon of toasted sesame seed oil in a wok on medium heat and let your garlic, onion, ginger and carrots cook until fragrant. Keep an eye on the garlic- lower that heat if it starts browning too fast.
Then add in your zucchini and jalapeno as well as your seasonings. Toss everything to combine and set aside in a plate.
Slice your cut of beef pretty thin while you warm up another tablespoon of toasted sesame seed oil. Brown your beef slices on both sides. Work in 2 or 3 batches if you need to. Season both sides with salt, pepper, red pepper flakes and Chinese 5 spice.
Add your veggies back in to your browned beef and toss. Pour in 1/4 cup of beef broth (or any broth you have, water works too!) as well as 1/4 cup of coconut milk. If you don’t have coconut milk, add 2 tablespoons of heavy cream or omit entirely.
Add in your cashews (use roasted cashews for the best pop of flavor) and let this cook uncovered for about 8 minutes.
Lastly, add your fresh basil and stir to combine. Cook for another 5 minutes.
Garnish with green onion and enjoy!