Aunt Squishys Cashew Beef Stir Fry Food

CASHEW BEEF STIR-FRY

Steps:

• In a small bowl, combine the cornstarch, water and 2 tablespoons soy sauce until smooth; set aside. In a very large skillet or a wok, stir-fry broccoli and carrots in 1 tablespoon oil until vegetables are crisp-tender. Add the beef, garlic, pepper and remaining soy sauce; stir-fry until meat is no longer pink. Remove and keep warm. , In the same pan, stir-fry the green and red peppers, onions and squash in remaining oil until crisp-tender. Return beef to the pan. , Stir cornstarch mixture and gradually add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in cashews. Serve with rice.

BEEF & CASHEW STIR FRY

Steps:

• Cut the steak into 1 1/2 inch wide strips, with the grain.
• Bag and freeze overnight.
• Cut into 1/8th inch slices across the grain.
• Allow to thaw.
• Mix the sauce ingredients and set aside.
• Heat wok over high heat.
• Add 2 TBS oil, swirl to coat.
• Add 1/3 of the meat.
• Stir fry 4-5 minutes'til brown.
• Remove, set aside.
• Repeat'til all meat is browned and set aside.
• Reheat wok.
• Add 3 TBS oil.
• Swirl to coat.
• Add Scallions, Ginger, Garlic, and Cashews.
• Stir fry 2 minutes.
• Add sauce mixture and meat.
• Cook, stirring all the while'til sauce thickens.
• Serve over Jasmine or Basmati Rice cooked with a green cardamom pod, garnished with Carrots and Thyme leaves.

STIR-FRY BEEF AND CASHEW NUTS

Steps:

• Marinate beef with ingredients 1 for 12 minutes in the fridge.
• Place marinated beef and oil in a microwave safe casserole.
• Fragrant uncover on power High for 3-4 minutes.
• Remove beef and set aside.
• In a separated casserole, add ingredients 2 and fragrant uncovered on power High for 4 minutes.
• Add in 3 and cook on power high for 1 minute.
• Mix in ingredients 4,cooked beef and cook on power high for 2 minutes.
• Toss in roasted cashew nuts and serve hot with plain rice.

TENDER BEEF & CASHEWS

Steps:

• Combine marinade ingredients in a bowl and add beef. Toss and let sit at room temperature for 15 minutes.
• Stir water into cornstarch in a small bowl. Add osyter sauce and stir. Set aside.
• Toast the cashews while preparing the vegetables by laying them out on a single layer on a shallow pan. Bake at 350°F for 5-10 minutes, stirring or shaking often.
• Heat wok until hot, add peanut oil and let it get hot. Add the beef with the marinade and green onions. Stir-fry until done, about 3 - 4 minutes, and transfer to a plate.
• Add some more oil to the wok and let it get hot, then add the vegetables and stir-fry until tender-crisp, about 3 minutes.
• Add the beef and cashews. Stir the cornstarch mixture and add to the wok. Cook until boiling and thickened, about 2 minutes.
• Serve over chow mein noodles.

CLASSIC CASHEW BEEF

Steps:

• In a small bowl, combine the first seven ingredients until smooth; set aside., In a large skillet or wok, stir-fry beef in 1 tablespoon oil until no longer pink. Remove and keep warm. Stir-fry onions, cashews and garlic in remaining oil for 1 minute., Stir cornstarch mixture and add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Add beef; heat through. Serve with rice.

CASHEW BEEF

Steps:

• In large skillet, stir fry meat in the oil for 1-2 minutes or until no longer pink. Remove and keep warm.
• In same skillet, add carrots and 2 T water. Reduce heat. Cover and simmer for 2 minutes. Add onions. Stir fry for 1 minute.
• Combine cornstarch and 1/3 c water until smooth. Stir in soy sauce, bouillon, chili sauce, garlic powder and ginger. Stir into vegetable mixture. Bring to a boil and cook for 1 minute, stirring until thickened and bubbly.
• Return meat to skillet and heat through. Sprinkle with cashews.
• Serve over rice.

AUNT SQUISHY'S CASHEW BEEF STIR FRY

Steps:

• Combine ground beef, garlic, seasoned salt, onion powder, and montreal steak seasoning in a very large skillet over high heat and cook until beef is thoroughly browned.
• While beef is browning, drain liquid from the peas, carrots, and corn and finely chop the kale into very small pieces.
• Once beef is cooked, drain off excess fat and return beef to the skillet. Add chicken broth, worcestershire sauce, drained peas/carrots/corn, and diced tomatoes and stir thoroughly.
• Continue cooking mixture over medium heat until warmed through. Add diced kale on top of the mixture and cover with a lid (do not stir in the kale just yet).
• Cook until kale is slightly wilted (about 5-10 minutes) and has turned a vibrant shade of glossy green. Remove lid, add cashews, and stir mixture together thoroughly and serve.