- 4 ounces Shiitake mushroom
- 1 Carrot (about 100 grams)
- 1 green Chile pepper
- 1 ounce Cashews
- 3 Scallions
- 1 Garlic clove
- 1 Lime
- 2 tablespoons Thai fish sauce
- 1 tablespoon Soy sauce
- 9 ounces lean Beef (such as sirloin)
- 2 tablespoons Vegetable oil
- 3 sprigs Thai basil
Clean shiitake mushrooms and cut off stems.
Peel carrots and cut into very fine strips (julienne).
Rinse chile pepper, wipe dry and slice into thin rings. (For less spice, remove seeds and ribs).
Coarsely chop cashews.
Rinse scallions, pat dry and cut into 3 cm (approximately 1-inch) lengths. Peel garlic and chop finely.
Squeeze juice from lime. Mix together 2 tablespoons juice in a small bowl with fish sauce and soy sauce.
Pat beef dry, cut into thin strips and season with salt and pepper.
Heat oil in a wok (or a deep, heavy pan) over high heat. In 2 batches, stir-fry beef until browned, then remove from wok.
Add mushrooms, carrot and scallions to wok and stir-fry until crisp-tender, about 4 minutes.
Add chile, garlic and cashews and stir-fry until fragrant, about 1 minute.
Return beef to wok, pour in the lime-soy mixture and bring to a boil.
Rinse Thai basil, shake dry, pluck leaves and coarsely chop. Add to wok, toss to combine and serve immediately, over brown rice, if desired.