Cashew Beef Stir Fry

by Lisa K. on Mon, March 19, 2018

Where was this dish invented? Is it from China or incarnated in America’s Chinatowns? Heck, it is super tasty and quick to whip up for a weekday meal. Open your windows and switch off the smoke detectors in your kitchen because it’s gonna get smoky in there! Quick and tasty for a mid-week dinner.

Tender & succulent beef

Serves 2 people

Marinating beef strips in corn flour gives it a tenderer and smoother texture.

Use a cut of beef without sinew. But If your beef is tough, just tenderize it with a meat mallet before cutting it into strips.

Foodster's Verdict

Cashew Beef Stir Fry


  • Preparation
  • Total
    250g beef, cut into thin strips
    1 tbsp. corn flour
    1 tbsp. soy sauce
    2 tsp. sesame oil

    50ml chicken stock
    1 tsp. soy sauce
    1 tsp. sesame oil
    ½ tsp. sugar
    Pinch of white pepper powder

    ½ cup cashew nuts
    2 ½ tbsp. oil
    1 inch ginger, finely chopped
    3 cloves garlic, finely chopped
    1 small red bell pepper, cut into ½ inch squares
    ½ yellow onion, cut into ½ inch squares

1. Mix beef with corn flour, soy sauce and sesame oil. Marinade for 15 minutes.

2. Mix all ingredients for stock and set aside.

3. Heat ½ tbsp. of oil in a wok and lightly fry cashew nuts until brown and nutty. Remove nuts and set aside.

4. Heat 1 tbsp. of oil until really hot and stir fry marinated beef until brown. Remove cooked beef and set aside.

5. Again using the same wok, heat the remaining 1 tbsp. of oil and sauté chopped ginger and garlic until fragrant and golden brown. Add in bell pepper and yellow onions until slightly soft.

6. Put sautéed beef back into the wok and mix well with onions and bell pepper. Add in pre mixed stock and let it simmer for a minute. Do not let it dry up too much. The sauce should be slightly thick.