Monday, April 1, 2013

Easy Cashew Beef

Easy Cashew Beef

Easy Cashew Beef
Easy Cashew Beef

This is truly an Asian meal that takes 30 minutes or less.  And that includes the prep time! 

This is a variation of one of those small cook books that you find in a grocery store checkout line.

Several years ago I found this little jewel of a cookbook while waiting to check out and it's full of simple Chinese recipes.  It's a bit tattered and torn but I still keep it around for reference.

This is a variation of the recipe that is in the book with my own twist. 

I love cashew chicken and cashew beef and have had it on my mind for a few weeks.  We still have plenty of left overs from Easter but I just had to have this.  Give it a swing and let me know what you think.

Very simple, very easy!

1 LB Beef (round, sirloin, flank etc.)
1 Green Bell Pepper - Sliced and Diced
1 Red Bell Pepper - Sliced and Diced
1 Cup of Small Baby Carrots cut in half
1/2 Cup Green Onion Diced
3 Tbl Spn Oyster Sauce
3 Tbl Spn Soy Sauce
1 Tbl Spn Sesame Seed Oil
1 Tbl Spn Garlic Chili Sauce
1/2 Tbl Spn Garlic Powder
1/2 Cup Unsalted Cashews

1 Cup Rice - Cooked

Slice the beef and season with salt and pepper and set aside.
In a skillet, heat 1 tbl spn olive oil and toast the cashews for about 3 minutes.  Remove from skillet and set aside.
Add another 1 Tbl Spn of Olive Oil, (medium high heat), then add the beef. Add the Oyster Sauce and sesame seed oil. Stir and coat the beef.  Cook until about half cooked - about 4 minutes or so turning and stirring.
Add the peppers, carrots, green onions and cook for 1 minute.  Stir.
Add the soy sauce, garlic chili sauce and garlic powder and stir well.  Incorporate everything together. Cook for about 7 minutes.
Add the cashews and cook for another 3 to 5 minutes. 
Remove from heat and serve!