Tender Beef Cashews Food

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 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.

ASPARAGUS BEEF CASHEW STIR-FRY

Steps:

• In a small bowl, combine cornstarch and broth until smooth. Stir in soy sauce and sugar; set aside. In a wok or large skillet, heat oil; add garlic. Cook and stir until lightly browned, about 1 minute; discard garlic., Stir-fry the asparagus, onions, red pepper and carrot until crisp-tender, 15-20 minutes. Add beef and heat through. Stir reserved sauce; add to the pan. Bring to a boil; cook and stir until thickened, about 2 minutes. Sprinkle with cashews. Serve with rice.

CASHEW CURRIED BEEF

Steps:

• In a large skillet, saute beef in 1 tablespoon oil until no longer pink. Remove from skillet and set aside., Spoon 1/2 cup cream from top of coconut milk and place in the pan. Add remaining oil; bring to a boil. Add curry paste; cook and stir for 5 minutes or until oil separates from coconut milk mixture., Stir in the brown sugar, fish sauce and remaining coconut milk. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes or until slightly thickened. Add bok choy and red pepper; return to a boil. Cook and stir 2-3 minutes longer or until vegetables are tender., Stir in the cashews, cilantro and beef; heat through. Serve with rice.

STIR-FRIED BEEF WITH CASHEWS AND BROCCOLI

Steps:

• Mix the soy sauce, sherry, sugar and 2 tbsp water in a small bowl. Heat the oil in a large frying pan or wok, add the onion and beef, then stir-fry quickly until the beef is lightly browned. Tip out onto a plate.
• Add the broccoli and cashews to the pan, stir-fry for 1 min, then add the soy mixture. Bring to the boil, then cover and simmer for 5 mins until the broccoli is just tender.
• Tip the beef and onion back into the pan and heat through briefly before serving with noodles or 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.

BUFFALO TEMPEH TENDERS

Steps:

• Whip egg in a bowl for 30 seconds to 1 minute. Pour matzo meal into a separate bowl.
• Dip tempeh slices in egg, then coat in matzo meal to coat completely.
• Heat oil in a skillet to 350 degrees F (175 degrees C). Fry breaded tempeh until golden brown, 3 to 5 minutes. Transfer to a plate lined with paper towels to cool briefly.
• Transfer tempeh to a bowl and add enough Buffalo wing sauce to cover. Cover bowl and shake until evenly coated. Serve with blue cheese dressing.

BEEF WITH MANGETOUT & CASHEWS

Steps:

• Toast the cashews in a dry wok or frying pan, tossing, until browned. Tip onto a plate and set aside. Mix the cornflour with the soy sauce to make a paste, then add the oyster sauce, vinegar and honey. When you're ready to cook, have all the ingredients prepared and close to hand - it will only take 5 mins.
• Heat the wok until very hot. Add the oil, swirl it around to cover the base of the pan, then use tongs to place the steak pieces in the wok in a single layer. Cook without turning for 30 seconds-1 min, until a dark crust starts to form on the meat. Add the ginger and garlic, give everything a quick stir, then add the mangetout and the sauce. Cook for another 30 secs-1 min until the beef is just cooked through and the sauce is thick and glossy. Sprinkle over the cashews and serve with rice or noodles.