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.
Notes
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.