Cashew Beef Stir-Fry

Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Main Course
Cuisine Chinese
Servings 6 servings


  • 1/4 cup low sodium soy sauce
  • 2 tablespoons honey
  • 1 tablespoon cornstarch
  • 5 cloves garlic crushed
  • 1 inch ginger grated
  • sea salt and freshly ground black pepper to taste
  • 3/4 cup raw cashews
  • 2 tablespoons sesame oil divided
  • 2 pounds beef sirloin cut into 1-inch cubes
  • 3 medium bell peppers diced
  • 2 large zucchini quartered
  • 9 ounces snow peas
  • 3 large green onions chopped


  • In a small bowl, whisk together first 6 ingredients (soy sauce through salt and pepper) and set aside.
  • In a large skillet, toast cashews on low-medium heat until golden brown, stirring frequently.
  • Transfer to a small bowl and set aside.
  • Raise skillet to medium high heat and add 1 tablespoon sesame oil. Add beef and cook for 7
  • minutes,stirring frequently. Move beef to the side of the skillet and add remaining sesame oil, peppers, zucchini and snow peas to the center of skillet. Cook vegetables for 5 minutes, stirring frequently.
  • Stir beef and cashews into vegetables, pour the sauce over and cook for 4 minutes or until vegetables are tender and sauce has thickened, stirring frequently.
  • Garnish with green onions and serve hot.


VEGETARIAN: Use eggplant instead of s irloin steak.
GLUTEN FREE: Make sure soy sauce is gluten free.
NUTRITION: 566 Calories; 38g Fat (58.6% calories from fat); 33g Protein; 27g Carbohydrate; 4g Dietary Fiber; 84mg Cholesterol; 477mg Sodium. Exchanges: 0 Grain (Starch); 3 1/2 Lean Meat; 2 Ve getable; 2 1/2 Fat; 1/2 Other Carbohydrates.
Keyword gluten-free, keto, low carb, vegetarian
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