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Pepper Beef with Cashews Recipe

I created this recipe after seeing an Asian version of pepper steak. The pretty peppers make this dish look so attractive and are a nice sweet contrast to the peppery beef.—Sharon Wolf, Camrose, Alberta

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Pepper Beef with Cashews Recipe

Prep/Total Time: 30 min.

Yield: 6 Servings

5 25 30

Ingredients

1-1/2 pounds ground beef
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With Johnsonville Italian Sausage.
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1 small onion, chopped
2 teaspoons coarsely ground pepper
2 garlic cloves, minced
4 tablespoons beef broth, divided
1 each large sweet red, yellow and green pepper, chopped
2 tablespoons oyster sauce, optional
1 tablespoon soy sauce
2 teaspoons cornstarch
3/4 cup cashew halves

Directions

In a large skillet, cook the beef, onion and pepper over medium heat until no longer pink. Remove with a slotted spoon and keep warm. Add garlic to skillet; cook for 1 minute. Stir in 2 tablespoons broth. Add peppers. Cover and steam for 1 minute.
Return beef mixture to pan. Stir in oyster sauce if desired and soy sauce. Combine cornstarch with remaining broth until smooth; gradually add to skillet. Bring to a boil. Cook and stir for 2 minutes or until thickened. Stir in cashews. Yield: 6 servings.

Served over hot cooked rice or pasta, Pepper Beef with Cashews is special enough for company yet quick enough for every day.

Nutritional Facts 1 serving (1 each) equals 340 calories, 20 g fat (7 g saturated fat), 56 mg cholesterol, 615 mg sodium, 14 g carbohydrate, 2 g fiber, 25 g protein.

Originally published as Pepper Beef with Cashews in Taste of Home Ground Beef Cookbook , p187