Tender Beef Cashews Recipes

CASHEW BEEF STIR-FRY

Cashew Beef Stir-Fry image

Expect requests for seconds of this quick recipe made with easy-to-find ingredients. It's delicious!-Rhonda Ragen, Naples, Florida

Provided by Taste of Home

Categories Dinner

Time 30m

Yield 7 servings.

Number Of Ingredients 15

Ingredients

2 tablespoons cornstarch
2 cups cold water
4 tablespoons soy sauce, divided
1 bunch broccoli, chopped
3 medium carrots, julienned
2 tablespoons canola oil, divided
1 pound beef top sirloin steak, cut into thin strips
3 garlic cloves, minced
1/2 teaspoon pepper
2 medium green peppers, cut into strips
2 medium sweet red peppers, cut into strips
2 medium onions, halved and sliced
1 yellow summer squash, sliced
1-1/2 cups salted cashews
Hot cooked rice

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.

Nutrition Facts : Calories 411 calories, Fat 25g fat (5g saturated fat), Cholesterol 36mg cholesterol, Sodium 816mg sodium, Carbohydrate 26g carbohydrate (11g sugars, Fiber 7g fiber), Protein 24g protein.

TENDER BEEF & CASHEWS

Tender Beef & Cashews image

You'll love the soft and crunchy textures and layers of flavor in this most presentable stir-fry. You can subsitute a cheaper cut of beef for the tenderloin and it'll still be wonderful. From Company's Coming.

Provided by Whipper

Categories Vegetable

Time 35m

Yield 4 serving(s)

Number Of Ingredients 19

Ingredients

3/4 lb beef tenderloin steak, cut across the grain into 1/8 inch strips
3 green onions, sliced
1/2 cup celery, sliced
1/2 cup red pepper, sliced
1/2 cup water chestnut, sliced
1/3 cup carrot, thinly sliced
2/3 cup baby corn, drained and cut in half
2/3 cup cashews, toasted
chow mein noodles, to serve over
peanut oil, for stir-frying
2 tablespoons soy sauce
2 tablespoons dry sherry
1/2 teaspoon sesame oil
2 garlic cloves, minced
1/2 teaspoon granulated sugar
1/4 teaspoon ground black pepper
1 tablespoon cornstarch
1/4 cup water
2 tablespoons oyster sauce

Steps:

Combine marinade ingredients in a bowl and add beef. Toss and let sit at room temperature for 15 minutes.
Stir water into cornstarch in a small bowl. Add osyter sauce and stir. Set aside.
Toast the cashews while preparing the vegetables by laying them out on a single layer on a shallow pan. Bake at 350°F for 5-10 minutes, stirring or shaking often.
Heat wok until hot, add peanut oil and let it get hot. Add the beef with the marinade and green onions. Stir-fry until done, about 3 - 4 minutes, and transfer to a plate.
Add some more oil to the wok and let it get hot, then add the vegetables and stir-fry until tender-crisp, about 3 minutes.
Add the beef and cashews. Stir the cornstarch mixture and add to the wok. Cook until boiling and thickened, about 2 minutes.
Serve over chow mein noodles.

Nutrition Facts : Calories 492.9, Fat 31.7, SaturatedFat 10.3, Cholesterol 60.4, Sodium 963.8, Carbohydrate 26.7, Fiber 3.2, Sugar 5.4, Protein 21.5

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