Cashew Beef Stir-Fry
TOTAL TIME: Prep/Total Time: 30 min.
YIELD: 7 servings.
Expect requests for seconds of this quick recipe made with easy-to-find ingredients. It's delicious!—Rhonda Ragen, Naples, Florida
Ingredients
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2 tablespoons cornstarch
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2 cups cold water
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4 tablespoons soy sauce, divided
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1 bunch broccoli, chopped
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3 medium carrots, julienned
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2 tablespoons canola oil, divided
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1 pound beef top sirloin steak, cut into thin strips
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3 garlic cloves, minced
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1/2 teaspoon pepper
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2 medium green peppers, cut into strips
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2 medium sweet red peppers, cut into strips
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2 medium onions, halved and sliced
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1 yellow summer squash, sliced
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1-1/2 cups salted cashews
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Hot cooked rice
Directions
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1.
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.
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2.
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.
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3.
Stir cornstarch mixture and gradually add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in cashews. Serve with rice.
Nutrition Facts
1-1/2 cups: 411 calories, 25g fat (5g saturated fat), 36mg cholesterol, 816mg sodium, 26g carbohydrate (11g sugars, 7g fiber), 24g protein.
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