Thursday, March 20, 2014

Cashew Beef

From the kitchen of One Perfect Bite...My wok has been sitting on the counter lately and never seems to get put away. This is one of the new recipes that have kept it busy. When I'm really busy, I tend to fall back on simple stir-fried meals that can be thrown together without sacrificing flavor to speed. There are many versions of Cashew Beef, and while this one is not an authentic Chinese dish,  it certainly is easy to make and the finished concoction is really tempting. If your ingredients are set to go before you heat your wok, you'll have no problem with this recipe. I also suggest you have your rice cooked and ready to go before you start to cook the beef. Sitting improves neither the flavor nor the appearance of stir-fries and you want everything you plan to serve ready at the same time. The rice will keep. The stir-fry won't. If you are looking for a simple week night meal, I urge you to give this recipe a try. Here is how the dish is made.

Cashew Beef...from the kitchen of One Perfect Bite courtesy of The Learning Channel

1 beef top sirloin steak (about 1 pound)
4 tablespoons vegetable oil, divided
4 teaspoons cornstarch
1/2 cup water
4 teaspoons soy sauce
1 teaspoon dark sesame oil
1 teaspoon oyster sauce
1 teaspoon Chinese chili sauce
8 green onions with tops, cut into 1-inch pieces
1 small red bell pepper, cut into strips
1 piece fresh ginger (about 1-inch square), peeled and minced
2 cloves garlic, minced
2/3 cup unsalted roasted cashews (about 3 ounces)
Fresh carrot slices and thyme leaves for garnish

1) Cut beef lengthwise in half, then crosswise into 1/8-inch slices.
2) Heat 1 tablespoon vegetable oil in wok or large skillet over high heat. Add half of meat and stir-fry 3 to 5 minutes until browned. Remove from wok. Set aside. Repeat with 1 tablespoon oil and remaining meat.
3) Combine cornstarch, water, soy sauce, sesame oil, oyster sauce and chili sauce in small bowl; mix well.
4) Heat remaining 2 tablespoons vegetable oil in wok or large skillet over high heat. Add green onions, bell pepper, ginger, garlic and cashews and stir-fry 1 minute. Stir cornstarch mixture and add to wok with meat. Cook and stir until sauce boils and thickens. Garnish, if desired. Yield: 4 servings.

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Alicia said...

Mary you did it again! Simple, delicious and low carb. I am definitely going to try this one, hopefully this weekend! I pinned it to find it later. Thanks!

Chelsea said...

I love recipes like this! We've been eating lots of stir fries and need some variation. This looks so great! Saved for later.

Unknown said...

I do love stir fry's... like you, they are just so simple and yet you can get so much flavor out of them. You can even change them up by adding different veggies. Can't wait to try this one. I've done cashew chicken a lot, but never beef :)

Big Dude said...

This dish sounds delicious and I really like your shot of it.

Cheri Savory Spoon said...

What a great dish, love this!

Velva said...

Stir-fry is a great idea! I need to take that up too. It is a great way to use up leftover rice and pasta.

Your stir-fry dish looks and sounds delicious.


Kim said...

I will give this a try for sure, it looks so good!

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