Discussion Boards
Cashew Beef
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Serve over hot basmati rice, or other. Cashews add a distinctive flavor.
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Water
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1/3 cup
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75 mL
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Cornstarch
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1 tbsp.
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15 mL
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Beef bouillon powder
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1 tsp.
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5 mL
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Low-sodium soy sauce
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1 tbsp.
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15 mL
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Chili sauce
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1 tsp.
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5 mL
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Garlic powder
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1/4 tsp.
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1 mL
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Ground ginger
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1/8 tsp.
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0.5 mL
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Cooking oil
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1 tbsp.
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15 mL
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Sirloin steak, sliced into 1⁄8 inch (3 mm) thin strips
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3/4 lb.
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340 g
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Frozen baby carrots, partially thawed
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10 oz.
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285 g
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Water
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2 tbsp.
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30 mL
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Green onions, sliced
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3
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3
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Cashews
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1/2 cup
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125 mL
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Stir first amount of water into cornstarch in small bowl. Add next 5 ingredients. Stir. Set aside.
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Heat wok or frying pan on medium-high. Add cooking oil. Add beef strips. Stir-fry until desired doneness. Transfer to bowl.
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Add carrots and second amount of water to hot wok. Cover. Steam for 5 minutes.
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Add green onion and cashews. Stir-fry for 1 minute. Stir cornstarch mixture. Stir into vegetables until boiling and thickened. Add beef. Stir to heat through. Makes 3 2⁄3 cups (900 mL). Serves 4.
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1 serving:
253 Calories; 15.1 g Total Fat; 349 mg Sodium; 20 g Protein; 10 g Carbohydrate; 1 g Dietary Fiber
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Reprinted from Stir Fry © Company's Coming Publishing Limited
www.companyscoming.com
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