Cashew Beef Stir-Fry

9:50 AM

Having company over can sometimes be stressful. I usually go with easy things to cook, like chili, enchiladas, tacos, spaghetti. Those all seem to be crowd pleasers that you can never go wrong with.

The last time, however, Clark insisted that we have something different.

So, I made this... and I must say... it went over incredibly well.


- 2tbsp Sunflower oil
- 1 lb beef tenderloin, sliced (I got the prepared stuff from the grocery store)
- 1 red onion, sliced
- 1 zucchini, sliced diagonally
- 1 red bell pepper, sliced
- 1 C beansprouts
- 8 oz can bamboo shoots, drained
- 1/2 C Cashews

- 4 tbsp cooking sherry
- 4 tbsp light soy sauce
- 1 tsp ground ginger
- 2 cloves garlic, minced
- 1 tsp cornstarch
- 1 tbsp tomato paste


- Heat the sunflower oil in a wok or large pan over medium heat.
*Make sure to prepare your onion, bell pepper, zucchini, and sauce ahead of time!*
- Add the beef and onion and stir-fry for 4 to 5 minutes, or until the onion begins to soften and the meat begins to brown.
- Add your prepared bell pepper and zucchini. Stir-fry for another five minutes or so.

- Add the bean sprouts and bamboo shoots and let them cook for another 2 to 3, then sprinkle the cashews over the stir-fry.

- Last, but not least, add your sauce and let it bubble for 2 to 3 minutes to until it starts to thicken.

Serve immediately.

This dish goes great with brown rice!

This recipe was adapted from Simply Quick & Easy.

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