Beef and Cashew Stirfry

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Recipe by Naomi Sherman
Servings

4

serves
Net Carbs

8.2

grams
Protein

2.6

grams
Fat

26.6

grams

I created this recipe for my son, who will request stir-fry every time he has a say.

I’ve got a few tried and tested chicken stir-fry recipes up my sleeve – my chicken lo mein is a thing of beauty, but wanted to perfect a particular dish using beef.

Back in the day,our favourite dish at the local Chinese takeaway was their beef and cashew.
I wanted to, not just replicate, but improve this dish while still keeping it healthy and low carb.

Well, *clears throat delicately* I can safely say that I pulled it off.

This beef and cashew is packed with those familiar flavours and more.

The fact that my son asked me for the recipe means that I’m chalking this one up as a success.

Make it yourself, tell me I’m wrong.
When you do, post it and tag me.

Enjoy!

Ingredients

  • 500 grams of stir-fry beef strips

  • 1.5 tablespoons of coconut aminos

  • 1/4 teaspoon of Chinese five spice

  • 1/2 teaspoon of sesame oil

  • 4 tablespoons of olive oil

  • 1 teaspoon of finely chopped garlic

  • 2 cm knob of fresh ginger, finely chopped

  • 25 grams of cashews

  • 2 tablespoons of oyster sauce

  • 1/4 cup of water

  • 1/2 a green capsicum, thinly sliced

  • 125 grams of snow peas, thinly sliced

  • 2 heads of pak choy, thinly sliced

  • 2 bunches of broccolini, chopped in half

  • 1/2 of a lime

  • 2 spring onions, thinly sliced.

DirecTIONs

  • Place the beef strips into a ziplock bag and add the coconut aminos, five spice and sesame oil.
  • Seal the bag and massage the marinade through the meat.
  • Refrigerate for at least four hours.
  • Thinly slice all of the vegetables to make fast cooking easier.
  • You can save some of the small leaves of the pak choy whole for display purposes.
  • Heat half of the oil in a large frying pan and add the beef strips.
  • Cook until browned and cooked through and then remove from the pan and set aside.
  • Add the rest of the oil and the garlic, ginger and cashews and stir fry for about two minutes, being careful not to burn the garlic.
  • Add the oyster sauce and the water and bring to the boil while stirring.
  • Toss the vegetables in the pan and combine with the sauce.
  • Cook for approx. five minutes or until vegetables are just tender.
  • Return the beef to the pan and toss everything together.
  • Divide between bowls and finish off with a wedge of lime to squeeze over the top along with some spring onion shards.

Nutrition Facts

4 servings per container


  • Amount Per ServingCalories386
  • % Daily Value *
  • Total Fat 26.6g 41%
    • Total Carbohydrate 8.2g 3%
      • Protein 2.6g 6%

        * The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.