I have been seriously searching forever for a really good stir fry recipe. Most I have tried are just okay. This stir fry is IT for me. I love the addition of the cashews and all the delicious veggies. Something you can feel good about eating and not sacrifice a bit of taste!
1 tablespoons cornstarch
1 cups cold water
4 tablespoons soy sauce, divided
1 bunch broccoli, chopped
3 medium carrots, julienned
2 tablespoons canola oil, divided
1 pound beef top sirloin steak, cut into thin strips
3 garlic cloves, minced
1/2 teaspoon pepper
1/4 teaspoon crushed red pepper
1/2 teaspoon ginger
kosher salt, to taste
2 medium yellow or orange bell peppers, cut into strips
2 medium sweet red peppers, cut into strips
2 medium onions, halved and sliced
1 zucchini, sliced
1-1/2 cups salted cashews
Hot cooked rice
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, crushed red pepper flakes, ginger, salt, pepper and remaining soy sauce; stir-fry until meat is no longer pink. Remove and keep warm.
In the same pan, stir-fry bell peppers, onions and zucchini 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.
* Adjust seasonings to personal taste. The original recipe left out all but the salt and pepper. I wanted a bit more kick to mine.
Source: Taste of Home