Cashew Beef Stir-Fry

Photo by Samantha O.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 2

    tablespoons cornstarch

  • 2

    cups cold water

  • 4

    tablespoons soy sauce, divided

  • 1

    bunch broccoli, chopped

  • 3

    medium carrots, julienned

  • 2

    tablespoons canola oil, divided

  • 1

    pound beef top sirloin steak, cut into thin strips

  • 3

    garlic cloves, minced

  • 1/2

    teaspoon pepper

  • 2

    medium green peppers, cut into strips

  • 2

    medium sweet red peppers, cut into strips

  • pea pods

  • 1

    yellow summer squash, sliced

  • 1-1/2

    cups salted cashews

  • Hot cooked rice

Directions

In a small bowl, combine the cornstarch, water and 2 tablespoons soy sauce until smooth; set aside. In a very large skillet or a wok, stir-fry broccoli and carrots in 1 tablespoon oil until vegetables are crisp-tender. Add the beef, garlic, pepper and remaining soy sauce; stir-fry until meat is no longer pink. Remove and keep warm. In the same pan, stir-fry the green and red peppers, onions and squash in remaining oil until crisp-tender. Return beef to the pan. Stir cornstarch mixture and gradually add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in cashews. Serve with rice.

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