Today is going to be a creamy cashew butter double whammy. That’s right- two recipes in one day. Anyone would think I’ve got content coming out of my ears, but the truth is, I’ve just found a new product to rave about.
Allow me to explain. I was recently sent a ginormous pot of Cashew butter from MyProtein (among a few other exciting goodies) and challenged to come up with a few ways to use it in my recipes. For me, nut butter has always been for 2 things – spreading on pork chops or baking with – and I’ve only ever tried Peanut and Almond. I love cashews, so I was excited to give this a go.
The first recipe I’m going to share is a really simple Spicy Beef Satay style dish which I have served recently with Oriental Slaw and, as above, Pad Thai. I’m only focusing on the beef dish, but stay tuned in the coming weeks to see how I made the slaw and noodles using a few more Myprotein goodies.
The nut butter itself is so creamy, and slightly less stiff than peanut butter. It’s got that sweet but nutty (duh) taste that is incredibly moreish. I’ve been enjoying it almost every day spread on celery or bananas. Don’t knock it until you’ve tried it.
Anyway, shall we get on with the show?
2 flank steaks, diced or cut into strips
1tbsp Myprotein Cashew Butter
50ml soy sauce
1 Green chili, diced
1 garlic clove, diced
3 tsp Fivespice
1 tsp honey
2x large mushrooms, thinly sliced*
1 medium carrot, thinly sliced*
1 onion, chopped*
(* can be substituted for a bag of Stir Fry Veg from most supermarkets)
1. In a saucepan, heat up 3/4 of the soy sauce and cashew butter until it makes a paste. It will need thinning out later, so save 1/4 of the soy. Turn down the heat and keep aside.
2. In your wok, fry the beef, chopped chilli and garlic. If you aren’t using a stir fry pack, also fry the onions now. Give them about 5 minutes to ensure the beef is almost cooked and the onions are softening a little.
3. Slowly stir in the rest of the veg, or the entire stir fry pack and dust with the fivespice. Toss constantly with a large spoon for around 5 minutes until everything is well coated and cooked through.
Serve with Oriental slaw for a refreshing and spicy dinner. It’s by far one of the easiest oriental sauces I’ve made from scratch (granted, I cheated by using pre-blended fivespice) and it always goes down a treat in my house.
I found that the cashew butter left a creamier taste on the beef than traditional peanut butter does in a satay, which I found really pleasant. There is substantially less fat in cashew butter than peanut butter too, which is a bonus! It is oilier than most other nut butters, which can be problematic in some respects but it actually makes it perfect for this type of recipe – the oil reduces down and adds a richness to the curry that it’s hard to achieve with peanut butter unless you add heaps of sesame oil, which can be overpowering.
The Myprotein version I used is 100% natural cashew butter, with no added salt or sugar. That’s an absolute godsend when you’re looking for ways to keep your nutrient intake in check. It’s perfect for me on post-run nights because its calorie-dense and helps build up my energy after a sprint!
So, there you have recipe #1. Be sure to check out the Cashew butter inspired dessert – choc chip cashew butter sandwiches – which lasted less than 30 minutes after coming out of the oven!