Healthy Beef and Cashew Stir Fry
Try this Healthy Beef and Cashew Stir Fry recipe, or contribute your own.
Try this Healthy Beef and Cashew Stir Fry recipe, or contribute your own.
- 1 tsp salt
- 2 tbsp honey
- 1 tbsp cornstarch
- 1 tsp ground black pepper
- 5 garlic cloves crushed
- 2 lbs beef sirloin cut into 1 inch cubes
- 3 medium bell peppers cut into 1 inch pieces
- 2 large zucchini cut into quarters
- 3 large green onions chopped
- 1/4 cup soy sauce (tamari) low sodium
- 1 inch ginger grated (optional but nice)
- 3/4 cup cashews raw
- 2 tbsp sesame oil divided
- 9 oz snow peas
- Carbohydrate 68.8058176221692 g
- Cholesterol 471.7360648 mg
- Fat 157.953305675913 g
- Fiber 15.6203299128523 g
- Protein 193.563192529232 g
- Saturated Fat 56.4805667333931 g
- Serving Size 1 1 recipe (1664g)
- Sodium 500.290879049851 mg
- Sugar 53.1854877093169 g
- Trans Fat 18.4010619633726 g
- Calories 2490 calories
Step-by-step
- In a small bowl, whisk together Sauce ingredients and set aside.
- In a wok, toast cashews on low-medium heat until golden brown, stirring frequently. Transfer to a small bowl and set aside.
- Return wok to medium - high heat and add 1 tbsp sesame oil. Add beef and cook until brown and crispy, for about 5 - 7 minutes, stirring frequently.
- Move beef to the side of the wok and add remaining sesame oil, bell peppers, zucchini and snow peas to the centre of the wok. 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 3 -5 minutes, stirring frequently.
- Garnish with green onions and serve hot on its own or over brown rice/quinoa.
Cornstarch does the heavy lifting in this skillet formulation, acting simultaneously as a protective barrier for the beef cubes and the thickening agent that binds the low-sodium soy sauce and honey glaze to every surface. When subjected to intense thermal energy, starches gelatinize rapidly, transforming thin pan juices into a glossy coating that clings tightly without pooling at the base of your wok. Managing moisture and thermal retention are the primary determinants of success when working with dense loads of bell peppers, zucchini, and snow peas in a standard home kitchen. Because home burners struggle to maintain BTUs when crowded, specific handling steps prevent steaming and guarantee proper browning.
- Toast raw cashews first on low-medium heat until golden brown, stirring frequently to release their natural oils without scorching the delicate sugars.
- Cut beef sirloin into uniform one-inch cubes to ensure the exterior develops a crispy brown crust while the interior remains tender during the five to seven minute sear.
- Push the browned meat to the cooler perimeter of the wok to clear the central hot spot for the vegetables, allowing moisture to flash-evaporate rather than boiling the produce.
- Whisk the cornstarch thoroughly into the liquid ingredients before adding it to the pan to prevent lumps from forming when the starch hits hot oil.
The interplay between honey and low-sodium soy sauce creates a Maillard reaction foundation, where reducing sugars and amino acids combine under high heat to build deep, savory complexity. Careful temperature regulation ensures the natural sugars caramelize without burning into bitterness.
