Stir Fried Beef With Cashews And Broccoli Recipes

BROCCOLI CASHEW STIR-FRY

Steps:

• In a small bowl, mix together all ingredients for the sauce. Set aside.
• Heat a large fry pan or wok over medium-high heat. Add cashews and roast for 2 to 3 minutes. Stirring frequently. Careful not to burn them. Set aside with the green parts of the green onion.
• In the same pan, add the sesame oil and heat over medium-high heat. Add the white parts of the green onion, broccoli and mushrooms. Sauté for about 5 minutes or until broccoli is starting to become tender. Add a few tablespoons of water, if needed, to stop browning or burning.
• Add the snow peas and bok choy and sauté for 2 minutes.
• Add the sauce and sauté for about 3 to 5 minutes or until the sauce thickens. Remove from heat and add in the cashews and green parts of the green onion.
• Serve immediately with brown rice.

STIR-FRIED BEEF WITH CASHEWS AND BROCCOLI

Steps:

• Mix the soy sauce, sherry, sugar and 2 tbsp water in a small bowl. Heat the oil in a large frying pan or wok, add the onion and beef, then stir-fry quickly until the beef is lightly browned. Tip out onto a plate.
• Add the broccoli and cashews to the pan, stir-fry for 1 min, then add the soy mixture. Bring to the boil, then cover and simmer for 5 mins until the broccoli is just tender.
• Tip the beef and onion back into the pan and heat through briefly before serving with noodles or rice.

THE BEST EASY BEEF AND BROCCOLI STIR-FRY

Steps:

• In a bowl, combine 2 tablespoons cornstarch, 2 tablespoons water and garlic powder until smooth.
• Add beef and toss.
• In a large skillet or wok over medium-high heat, stir-fry beef in 1 tablespoon oil until beef reaches desired doneness; remove and keep warm.
• Stir-fry onion in remaining oil for 4-5 minutes until softened. Add the broccoli and cook for 3 minutes until the broccoli is tender but still crisp. Return beef to pan.
• Combine soy sauce, brown sugar, ginger and remaining 1 tablespoon cornstarch and 1/2 cup water until smooth; add to the pan.
• Cook and stir for 2 minutes.
• Serve over rice and garnish with toasted sesame seeds (optional).

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.

CLASSIC CASHEW BEEF

Steps:

• In a small bowl, combine the first seven ingredients until smooth; set aside., In a large skillet or wok, stir-fry beef in 1 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.

STIR-FRIED BEEF AND BROCCOLI

Steps:

• Prepare the beef:
• In a small bowl stir together the soy sauce, the sugar, and the salt, add the beef, and let it marinate for 20 minutes.
• Make the sauce while the beef is marinating:
• In a small bowl dissolve the cornstarch in the soy sauce and stir in the Sherry, the broth, the sugar, and the sesame oil.
• Heat a wok or large heavy skillet over high heat until it is hot, add 2 tablespoons of the vegetable oil, and heat it until it just begins to smoke. Stir-fry the beef in the oil in batches for 1 minute, or until it is no longer pink, and transfer it as it is cooked with a slotted spoon to a plate. Add the remaining 1 tablespoon vegetable oil to the wok, heat it until it is hot but not smoking, and in the oil stir-fry the gingerroot, the garlic, and the chili for 30 seconds, or until the mixture is fragrant. Add the broccoli and stir-fry the mixture for 1 minute. Add 1/3 cup water and steam the broccoli, covered, for 1 1/2 to 2 minutes, or until it is crisp-tender. Stir the sauce, add it to the wok with the beef and any juices that have accumulated on the plate, and cook the mixture, stirring, for 2 minutes, or until the sauce is thickened and the beef is heated through. Transfer the mixture to a heated platter and serve it with the rice.