Best Cashew Beef Stir Fry 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.

ASPARAGUS BEEF CASHEW STIR-FRY

Asparagus Beef Cashew Stir-Fry image

As appetizing to the eye as it is to the palate, this stovetop specialty features lots of vegetables, beef and crunchy cashews. The recipe comes from a local restaurant. -Joyce Huebner, Marinette, Wisconsin.

Provided by Taste of Home

Categories Dinner

Time 45m

Yield 6 servings.

Number Of Ingredients 13

Ingredients

2 tablespoons cornstarch
1 cup beef broth
3 tablespoons soy sauce
1/2 teaspoon sugar
2 tablespoons canola oil
2 whole garlic cloves
2 pounds fresh asparagus, trimmed and cut into 2-1/2-inch pieces
2 medium onions, halved and thinly sliced
1 medium sweet red pepper, julienned
1 large carrot, cut into 2-1/2-inch strips
2-1/2 cups sliced cooked roast beef (2-1/2-inch strips)
1 cup salted cashew halves
Hot cooked rice

Steps:

In a small bowl, combine cornstarch and broth until smooth. Stir in soy sauce and sugar; set aside. In a wok or large skillet, heat oil; add garlic. Cook and stir until lightly browned, about 1 minute; discard garlic., Stir-fry the asparagus, onions, red pepper and carrot until crisp-tender, 15-20 minutes. Add beef and heat through. Stir reserved sauce; add to the pan. Bring to a boil; cook and stir until thickened, about 2 minutes. Sprinkle with cashews. Serve with rice.

Nutrition Facts : Calories 382 calories, Fat 21g fat (4g saturated fat), Cholesterol 54mg cholesterol, Sodium 815mg sodium, Carbohydrate 18g carbohydrate (7g sugars, Fiber 4g fiber), Protein 30g protein.

STIR-FRY BEEF AND CASHEW NUTS

Stir-Fry Beef and Cashew Nuts image

Make and share this Stir-Fry Beef and Cashew Nuts recipe from Food.com.

Provided by Marites ladio

Categories Lunch/Snacks

Time 40m

Yield 4 serving(s)

Number Of Ingredients 20

Ingredients

400 g filet of beef, diced
2 tablespoons sesame oil
2 tablespoons Worcestershire sauce
1 teaspoon fancy paprika
1 tablespoon sugar
1 tablespoon cornflour
1 teaspoon garlic season-all
1 teaspoon Season-All salt
1 dash black pepper
1 drop black bean sauce
2 tablespoons cooking oil
12 pieces dried chilies, cut into 1 cm length
9 cm young ginger, sliced
1 tablespoon cooking oil
1 tablespoon oyster sauce
1 teaspoon sugar
1 large onion, shredded
1 small red pepper, diced
1 small green pepper, diced
1/2 cup roasted cashew nuts

Steps:

Marinate beef with ingredients 1 for 12 minutes in the fridge.
Place marinated beef and oil in a microwave safe casserole.
Fragrant uncover on power High for 3-4 minutes.
Remove beef and set aside.
In a separated casserole, add ingredients 2 and fragrant uncovered on power High for 4 minutes.
Add in 3 and cook on power high for 1 minute.
Mix in ingredients 4,cooked beef and cook on power high for 2 minutes.
Toss in roasted cashew nuts and serve hot with plain rice.

Nutrition Facts : Calories 303.6, Fat 25, SaturatedFat 3.7, Sodium 259.4, Carbohydrate 18.9, Fiber 2.4, Sugar 8.7, Protein 3.8

CASHEW BEEF WITH BROCCOLI STIR FRY

CASHEW BEEF WITH BROCCOLI STIR FRY image

Categories Beef Fry Quick & Easy Dinner Winter

Number Of Ingredients 13

Ingredients

3 tablespoons reduced-sodium soy sauce
1 tablespoon rice wine vinegar
1/4 teaspoon red pepper flakes
12 ounces trimmed boneless beef top round, cut across the grain into thin slices, slices cut into 1â³ bite-size pieces
2 whole stalks broccoli, cut into small florets, stems halved lengthwise and very thinly sliced crosswise (about 5 cups)
1/3 cup reduced-sodium chicken broth
1 tablespoon cornstarch
2 tablespoons canola oil
3 cloves garlic, thinly sliced
1â³ piece fresh ginger, peeled and sliced into thin strips
1 large red bell pepper, cut into thin strips
2 tablespoons cashews
2 cups cooked brown rice (optional)

Steps:

In a medium bowl, combine the soy sauce, vinegar, and red-pepper flakes. Add the beef and toss to mix. Let stand at room temperature for 30 minutes. Meanwhile, place a steamer basket in a large pot with 2â³ of water. Bring to a boil over high heat. Place the broccoli in the basket, cover, and steam for 6 to 8 minutes, or until crisp-tender. Remove the broccoli from the steamer and rinse briefly under cold running water. Set aside. Drain the beef, reserving the marinade. Mix the broth and cornstarch in a cup. In a large, deep nonstick skillet, warm 1 tablespoon of the oil over medium-high heat until hot but not smoking. Add the garlic and ginger and stirfry for 30 seconds, just until fragrant; do not brown. Add half the drained beef strips and stir-fry about 2 minutes, or just until no longer pink; transfer to a clean plate. Repeat with the remaining beef strips. Add the remaining 1 tablespoon oil to the skillet. Add the bell pepper and stir-fry until just crisptender, about 2 minutes. Return the beef and any juices, the reserved marinade, and the steamed broccoli to the skillet. Toss to mix. Stir-fry about 2 minutes, or until heated through. Stir the cornstarch mixture again; add to the skillet and cook, stirring, until the mixture boils and thickens. Remove from the heat and sprinkle with the cashews. Serve over the rice.

BEEF BROCCOLI CASHEW STIR FRY

Beef Broccoli Cashew Stir Fry image

I really like using coconut oil in recipe's - such a fresh taste! This dish is delish with the crisp broccoli, steak, and sauce over rice.

Provided by Sara Andrea @Sara_Andrea

Categories Beef

Number Of Ingredients 12

Ingredients

1 cup(s) soy sauce
1 cup(s) orange juice
6 tablespoon(s) honey
1 teaspoon(s) garlic, minced
2 teaspoon(s) ginger, grated
1 teaspoon(s) red pepper flakes
3 tablespoon(s) flour
2 pound(s) flank steak, thinly sliced
6 cup(s) broccoli, cut into florets
1 cup(s) toasted cashews
1 tablespoon(s) plus 1 teaspoon coconut oil
2 tablespoon(s) water

Steps:

Whisk together soy sauce, orange juice, honey, garlic, ginger, red pepper flakes, and flour. Slice flank steak and put in sauce. Place bowl in fridge while preparing rest of meal.
In a large hot dutch oven, add 1 tablespoons coconut oil, then add broccoli florets. Stir around the pan to crisp. Then add 2 tablespoons of water and cover to steam for 1 minute. Remove broccoli from pan, set aside.
Add 1 teaspoon of coconut oil to hot pan, allow to melt and then add meat, try not to overcrowd the bottom of the pan. Cook until barely any pink remains, add back broccoli and toss in toasted cashews. Mix together and cook 1 more minute.
Add over cooked rice - delicious!

AUNT SQUISHY'S CASHEW BEEF STIR FRY

Aunt Squishy's Cashew Beef Stir Fry image

Not all stir-fry has to use the same flavor profile. Enjoy the convenience and ease of one-pot cooking with this sharp and tangy dish. OPTIONAL: 1 tsp of red pepper flakes gives it some nice kick but you can add more if you really enjoy heat. SUGGESTION: I like serving this stir fry over cooked white basmati or jasmine rice but it's versatile enough to work great with just about anything!

Provided by Lynsee Gilbert @musededannan-9058

Categories Beef

Number Of Ingredients 12

Ingredients

2 1/2 pound(s) ground beef
2 tablespoon(s) minced garlic
1 tablespoon(s) seasoned salt
1 tablespoon(s) onion powder
2 tablespoon(s) montreal steak seasoning
1/2 cup(s) chicken broth
1/4 cup(s) worcestershire sauce
1 can(s) peas & carrots
1 can(s) corn
1 can(s) diced tomatoes
1 bunch(es) fresh kale
1 cup(s) cashew halves & pieces

Steps:

Combine ground beef, garlic, seasoned salt, onion powder, and montreal steak seasoning in a very large skillet over high heat and cook until beef is thoroughly browned.
While beef is browning, drain liquid from the peas, carrots, and corn and finely chop the kale into very small pieces.
Once beef is cooked, drain off excess fat and return beef to the skillet. Add chicken broth, worcestershire sauce, drained peas/carrots/corn, and diced tomatoes and stir thoroughly.
Continue cooking mixture over medium heat until warmed through. Add diced kale on top of the mixture and cover with a lid (do not stir in the kale just yet).
Cook until kale is slightly wilted (about 5-10 minutes) and has turned a vibrant shade of glossy green. Remove lid, add cashews, and stir mixture together thoroughly and serve.