Classic Cashew Beef Recipes

CASHEW BEEF

Steps:

• In large skillet, stir fry meat in the oil for 1-2 minutes or until no longer pink. Remove and keep warm.
• In same skillet, add carrots and 2 T water. Reduce heat. Cover and simmer for 2 minutes. Add onions. Stir fry for 1 minute.
• Combine cornstarch and 1/3 c water until smooth. Stir in soy sauce, bouillon, chili sauce, garlic powder and ginger. Stir into vegetable mixture. Bring to a boil and cook for 1 minute, stirring until thickened and bubbly.
• Return meat to skillet and heat through. Sprinkle with cashews.
• Serve over rice.

CASHEW BEEF STIR-FRY

Steps:

• 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.

BEEF & CASHEW STIR FRY

Steps:

• Cut the steak into 1 1/2 inch wide strips, with the grain.
• Bag and freeze overnight.
• Cut into 1/8th inch slices across the grain.
• Allow to thaw.
• Mix the sauce ingredients and set aside.
• Heat wok over high heat.
• Add 2 TBS oil, swirl to coat.
• Add 1/3 of the meat.
• Stir fry 4-5 minutes'til brown.
• Remove, set aside.
• Repeat'til all meat is browned and set aside.
• Reheat wok.
• Add 3 TBS oil.
• Swirl to coat.
• Add Scallions, Ginger, Garlic, and Cashews.
• Stir fry 2 minutes.
• Add sauce mixture and meat.
• Cook, stirring all the while'til sauce thickens.
• Serve over Jasmine or Basmati Rice cooked with a green cardamom pod, garnished with Carrots and Thyme leaves.