Cashew Beef Stir-fry

Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
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
  • 1/2 cup raw cashews
  • 3 tablespoons toasted sesame oil divided
  • 2 pounds beef sirloin cubed (1 inch)
  • 4 medium bell peppers seeded and sliced
  • 2 large zucchini quartered
  • 12 ounces snow peas
  • 4 large green onions chopped
  • 3 cups cooked brown rice


  • In a small bowl, whisk together the first 6 ingredients and set aside.
  • In a wok or large skillet, toast cashews on low heat until golden brown, stirring. Transfer to a small bowl and set aside.
  • Return wok or skillet to medium heat and add 1 1/2 tablespoons sesame oil. Add beef and cook until brown for about 6 minutes, stirring frequently. Move beef to the side of the wok and add remaining sesame oil, bell peppers, zucchini and snow peas. Cook vegetables for 5 minutes, stirring frequently.
  • Stir beef and cashews into vegetables. Pour the sauce over and cook until vegetables are tender and sauce has thickened, for 4 minutes.
  • Garnish with green onions and serve hot over brown rice.


SERVING SUGGESTION: This is a complete meal on its own.
VEGETARIAN: Use yellow squash in place of the beef.
GLUTEN FREE: Make sure that the soy sauce, all seasonings and sesame oil are all gluten free. Use arrowroot powder in place of the cornstarch.
NUTRITION: 698 Calories; 39g Fat (49.6% calories from fat); 38g Protein; 52g Carbohydrate; 7g Dietary Fiber; 96mg Cholesterol; 490mg Sodium. Exchanges: 1 1/2 Grain (Starch); 4 Lean Meat; 3 Vegetable; 3 Fat; 1/2 Other Carbohydrates.
Tried this recipe?Let us know how it was!