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Saturday, November 12, 2016

Cashew Beef Stir Fry

Last week I needed a quick meal to get on the table for lunch.  I found a recipe that I had pinned for Cashew Beef Stir Fry, and it fit the bill nicely.  I made enough modifications to the recipe that I decided to post it.  I will definitely be making this one again.  If you have your beef pre-cooked, it comes together in a jiffy.  Here's the recipe.

Cashew Beef Stir Fry (adapted from this recipe)

2 pounds hamburger, cooked and drained
1 tablespoon coconut oil
1/2 green pepper, chopped
1/2 yellow or red pepper, chopped
1/2 pound fresh or frozen asparagus spears, cut into 1 inch pieces
1 teaspoon ginger
1 teaspoon minced garlic (I have a jar in the fridge!)
6 ounces coconut aminos (Use soy sauce if not paleo)
1 tablespoon arrowroot powder (Use corn starch if not paleo)
1/4 cup water
1/2 cup raw cashews
salt and pepper to taste
red pepper flakes to taste

In a large skillet, heat the coconut oil over medium heat.  Add the peppers, asparagus pieces, and garlic and cook until they begin to soften.  Next, add the beef, ginger, and coconut aminos and heat through.  Meanwhile,  toast  the cashews in a small skillet over medium heat for about five minutes or until browned and fragrant.  Mix the arrowroot powder with 1/4 cup water until smooth.  Pour into the beef mixture and heat until sauce begins to thicken.  Salt and pepper to taste.  Stir in the cashews.  Serve over rice if desired, and shake on some red pepper flakes if you like a little heat.


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