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Classic Cashew Beef

 Classic Cashew Beef
My family loves stir-fries, and I love them even more because they are healthy and easy to prepare. I’ve been making this recipe for years.—Sherri Melotik, Oak Creek, Wisconsin
4 ServingsPrep/Total Time: 30 min.


  • 4 teaspoons cornstarch
  • 4 teaspoons soy sauce
  • 1 teaspoon sesame oil
  • 1 teaspoon oyster sauce
  • 1/4 teaspoon ground ginger
  • Dash cayenne pepper
  • 1/2 cup cold water
  • 1 pound beef top sirloin steak, cut into 1/2-inch pieces
  • 2 tablespoons canola oil, divided
  • 8 green onions, cut into 1-inch lengths
  • 2/3 cup lightly salted cashews
  • 2 garlic cloves, minced
  • Hot cooked rice


  • In a small bowl, combine the first seven ingredients until smooth;
  • set aside.
  • In a large skillet or wok, stir-fry beef in 1 tablespoon oil until no
  • longer pink. Remove and keep warm. Stir-fry onions, cashews and
  • garlic in remaining oil for 1 minute.
  • Stir cornstarch mixture and add to the pan. Bring to a boil; cook and
  • stir for 2 minutes or until thickened. Add beef; heat through. Serve
  • with rice.
  • Yield: 4 servings.

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Classic Cashew Beef (continued)

Nutritional Facts: 3/4 cup (calculated without rice) equals 380 calories, 24 g fat (5 g saturated fat), 46 mg cholesterol, 463 mg sodium, 11 g carbohydrate, 2 g fiber, 30 g protein.
Wine: Full-Bodied Red Wine: Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.