Cashew Beef Stir-Fry

By tbarg

TOH

Ingredients

• 2 Tbsp. cornstarch
• 2 c. cold water
• 4 Tbsp. soy sauce, divided
• 1 bunch broccoli, chopped
• 2 med. carrots, julienned
• 2 Tbsp. canola oil, divided
• 1 lb. sirloin steak, cut into thin strips
• 3 garlic cloves, minced
• 1/2 tsp. pepper
• 2 med. green peppers, cut into strips
• 2 med. red peppers, cut into strips
• 2 med. onions, halved and sliced
• 1 yellow summer squash, sliced
• 1 1/2 c. salted cashews
• Hot cooked rice

Preparation

Step 1

In a small bowl, combine the cornstarch, water and 2 Tbsp. soy sauce until smooth; set aside. In a lg. skillet, stir-fry broccoli and carrots in 1 Tbsp. oil until vegetables begin to soften. 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 peppers, onions, squash in remaining oil until crisp-tender. Return beef to pan. Stir cornstarch mixture and add to the pan. Bring to a boil; cook and stir for 2 min. or until thickened. Stir in cashews. Serve with rice.