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:

Quickview
424k Calories
24g Protein
16g Total Fat
47g Carbs
50% Health Score
Limit These
Calories
424k
21%

Fat
16g
25%

  Saturated Fat
3g
19%

Carbohydrates
47g
16%

  Sugar
8g
9%

Cholesterol
38mg
13%

Sodium
791mg
34%

Get Enough Of These
Protein
24g
49%

Vitamin C
157mg
191%

Vitamin A
6156IU
123%

Vitamin K
107µg
102%

Vitamin B6
1mg
51%

Manganese
1mg
51%

Selenium
30µg
44%

Phosphorus
384mg
38%

Copper
0.68mg
34%

Vitamin B3
6mg
33%

Zinc
4mg
32%

Folate
119µg
30%

Magnesium
117mg
29%

Potassium
1007mg
29%

Fiber
6g
25%

Iron
3mg
21%

Vitamin B2
0.35mg
20%

Vitamin B5
1mg
18%

Vitamin E
2mg
18%

Vitamin B1
0.26mg
17%

Calcium
104mg
10%

Vitamin B12
0.61µg
10%

covered percent of daily need
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Food Trivia

Pound cake got its name from its original recipe, which called for a pound each of butter, eggs, sugar, and flour.

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