Cashew Beef Stir-Fry
The recipe Cashew Beef Stir-Fry can be made in roughly 30 minutes. This gluten free and dairy free recipe serves 7 and costs $2.27 per serving. One serving contains 424 calories, 25g of protein, and 16g of fat. This recipe from Taste of Home has 120 fans. If you have yellow summer squash, pepper, cooked rice, and a few other ingredients on hand, you can make it. It works well as an affordable main course. Overall, this recipe earns a tremendous spoonacular score of 97%. If you like this recipe, you might also like recipes such as Beef And Cashew Stir-fry, Ginger Cashew Beef Stir-Fry, and Cashew Beef Thai Stir Fry.
Servings: 7
Preparation duration: 15 minutes
Cooking duration: 15 minutes
Ingredients:
1 pound beef top sirloin steak, cut into thin strips
1 bunch broccoli, chopped
2 tablespoons canola oil, divided
3 medium carrots, julienned
1-1/2 cups salted cashews
Hot cooked rice
2 tablespoons cornstarch
3 garlic cloves, minced
2 medium green peppers, cut into strips
2 medium onions, halved and sliced
1/2 teaspoon pepper
2 medium sweet red peppers, cut into strips
4 tablespoons soy sauce, divided
2 cups cold water
1 yellow summer squash, sliced
Equipment:
frying pan
bowl
wok
Cooking instruction summary:
Directions 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. 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. 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. Yield: 7 servings. Originally published as Cashew Beef Stir-Fry in Taste of HomeFebruary/March 2009, p48 Nutritional Facts 1-1/2 cups (calculated without rice) equals 411 calories, 25 g fat (5 g saturated fat), 36 mg cholesterol, 816 mg sodium, 26 g carbohydrate, 7 g fiber, 24 g protein. Print Add to Recipe Box Email a Friend
Step by step:
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.
2. Add the beef, garlic, pepper and remaining soy sauce; stir-fry until meat is no longer pink.
3. Remove and keep warm.
4. 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.
5. 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.
6. Serve with rice.
Nutrition Information:
covered percent of daily need
