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I made this for dinner last night and it was great!! It makes a lot, so be sure to invite friends over or share some with a neighbor (which is what I did)!!
Enjoy!
hugs,
peg
Cashew Beef Stir-Fry
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 boneless beef 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
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 begin to soften. 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 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.
Recipe source: Taste of Home Magazine, Feb/March, 2009, submitted by Rhonda Ragen from Naples, Florida.
http://www.tasteofhome.com/Recipes/Cashew-Beef-Stir-Fry
I made this for dinner last night and it was great!! It makes a lot, so be sure to invite friends over or share some with a neighbor (which is what I did)!!
Enjoy!
hugs,
peg
Cashew Beef Stir-Fry
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 boneless beef 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
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 begin to soften. 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 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.
Recipe source: Taste of Home Magazine, Feb/March, 2009, submitted by Rhonda Ragen from Naples, Florida.
http://www.tasteofhome.com/Recipes/Cashew-Beef-Stir-Fry