Classic Cashew Beef for Two Recipe

Classic Cashew Beef for Two Recipe
Classic Cashew Beef for Two Recipe photo by Taste of Home
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Classic Cashew Beef for Two Recipe

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My husband 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
MAKES:
2 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
2 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

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

Directions

In a small bowl, combine the first seven ingredients until smooth; set aside.
In a large skillet or wok, stir-fry beef in 1/2 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: 2 servings.
Originally published as Classic Cashew Beef for Two in Taste of Home

Nutritional Facts

3/4 cup (calculated without rice): 379 calories, 24g fat (5g saturated fat), 46mg cholesterol, 462mg sodium, 11g carbohydrate (1g sugars, 2g fiber), 30g protein.

  • 2 teaspoons cornstarch
  • 2 teaspoons soy sauce
  • 1/2 teaspoon sesame oil
  • 1/2 teaspoon oyster sauce
  • 1/8 teaspoon ground ginger
  • Dash cayenne pepper
  • 1/4 cup cold water
  • 1/2 pound beef top sirloin steak, cut into 1/2-in pieces
  • 1 tablespoon canola oil, divided
  • 4 green onions, cut into 1-in. lengths
  • 1/3 cup lightly salted cashews
  • 1 garlic clove, minced
  • Hot cooked rice
  1. In a small bowl, combine the first seven ingredients until smooth; set aside.
  2. In a large skillet or wok, stir-fry beef in 1/2 tablespoon oil until no longer pink. Remove and keep warm. Stir-fry onions, cashews and garlic in remaining oil for 1 minute.
  3. 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: 2 servings.
Originally published as Classic Cashew Beef for Two in Taste of Home

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