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Cashew Beef Stir-Fry

Cashew Beef Stir-Fry
Expect requests for seconds of this quick recipe made with easy-to-find ingredients. It's delicious!—Rhonda Ragen, Naples, Florida
7 ServingsPrep/Total Time: 30 min.

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
  • 2 medium onions, halved and sliced
  • 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
© Taste of Home 2012

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Cashew Beef Stir-Fry (continued)

Directions (continued)

  • boil; cook and stir for 2 minutes or until thickened. Stir in
  • cashews. Serve with rice. Yield: 7 servings.
Nutrition Facts: 1-1/2 cups (calculated without rice) equals 411 calories, 25 g fat (5 g saturated fat), 36 mg cholesterol, 816 mg sodium, 26 g carbohydrate, 7 g fiber, 24 g protein.
Wine: Full-Bodied Red Wine: Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.
© Taste of Home 2012