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Pepper Beef with Cashews

 Pepper Beef with Cashews
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
6 ServingsPrep/Total Time: 30 min.


  • 1-1/2 pounds ground beef
  • 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


  • 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,

2 of 2

Pepper Beef with Cashews (continued)

Nutritional Facts: 20 g fat (7 g saturated fat), 56 mg cholesterol, 615 mg sodium, 14 g carbohydrate, 2 g fiber, 25 g protein.
Wine: Medium-Bodied Red Wine: Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.