Cashew Beef Stir-Fry

By smolson

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

Preparation

Step 1

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.