CASHEW BEEF STIR-FRY
2 Tbsp — Brown rice flour
2 cups — cold water
4 Tbsp — low sodium soy sauce, divided
1 bunch — broccoli, chopped
3 medium — carrots, julienned
2 Tbsp — olive oil, divided
1 lb — Grass Fed boneless beef sirloin steak, cut into thin strips
3 garlic cloves, minced
1/2 tsp — pepper
2 medium — green peppers, cut into strips
2 medium — sweet red peppers, cut into strips
2 medium — onions, halved and sliced
1 yellow summer squash, sliced
1-1/2 cups — salted cashews or raw cashews
Hot cooked brown rice or spaghetti squash, shredded
In a small bowl, combine the cornstarch, water and 2 Tbsp. soy sauce until smooth; set aside. In a very large skillet or a wok, stir-fry broccoli and carrots in 1 Tbsp. oil until vegetables begin to soften. Add beef, garlic, pepper and remaining soy sauce; stir-fry until meat is no longer pink. Remove and keep warm.
In the same pan, stir-fry the green and red peppers, onions and squash in remaining oil until crisp-tender. Return beef to the pan. Stir cornstarch mixture and add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in cashews. Serve with rice or spaghetti squash.
You could use any kind of beef. You can also cut the portions
in half.
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CASHEW BEEF STIR-FRY HEATHY RECIPE |
in great health and happiness
Scott White
Personal Power Training
Professional Fitness Trainer
B.S. in Kinesiology
480-628-1607
[email protected]
www.fitnessmodelbook.com
www.traineru.com
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www.azfitnesstrainers.com
14362 N. Frank Lloyd Wright Blvd., Suite 2138
Scottsdale AZ 85260
