Make quick and tasty cashew beef with broccoli stir-fry for dinner courtesy of the Fiber Up Slim Down cookbook. Trimmed beef top round and crisp broccoli is cooked in a savory soy sauce base. Serve over brown rice or another whole grain of your choice.

Ingredients for servings

    Cashew Beef with Broccoli Stir-Fry

  • 3 tbsp reduced-sodium soy sauce

  • 1 tbsp rice wine vinegar

  • 0.25 tsp red pepper flakes

  • trimmed boneless beef top round cut across the grain into thin slices, slices cut into 1″ bite-size pieces

  • 2 whole stalks broccoli cut into small florets, stems halved lengthwise and very thinly sliced crosswise (about 5 cups)

  • 0.33 cup reduced-sodium chicken broth

  • 1 tbsp cornstarch

  • 2 tbsp canola oil

  • 3 cloves garlic, thinly sliced

  • 1 piece fresh ginger peeled and sliced into thin strips

  • 1 large red bell pepper, cut into thin strips

  • 2 tbsp cashews

  • 2 cup cooked brown rice optional


  • In a medium bowl, combine the soy sauce, vinegar, and red-pepper flakes. Add the beef and toss to mix. Let stand at room temperature for 30 minutes.

  • Meanwhile, place a steamer basket in a large pot with 2″ of water. Bring to a boil over high heat. Place the broccoli in the basket, cover, and steam for 6 to 8 minutes, or until crisp-tender. Remove the broccoli from the steamer and rinse briefly under cold running water. Set aside.

  • Drain the beef, reserving the marinade.

  • Mix the broth and cornstarch in a cup. In a large, deep nonstick skillet, warm 1 tablespoon of the oil over medium-high heat until hot but not smoking. Add the garlic and ginger and stirfry for 30 seconds, just until fragrant; do not brown. Add half the drained beef strips and stir-fry about 2 minutes, or just until no longer pink; transfer to a clean plate. Repeat with the remaining beef strips.

  • Add the remaining 1 tablespoon oil to the skillet. Add the bell pepper and stir-fry until just crisptender, about 2 minutes. Return the beef and any juices, the reserved marinade, and the steamed broccoli to the skillet. Toss to mix. Stir-fry about 2 minutes, or until heated through. Stir the cornstarch mixture again; add to the skillet and cook, stirring, until the mixture boils and thickens. Remove from the heat and sprinkle with the cashews. Serve over the rice.

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