We absolutely love this recipe! My husband says it is even better than going to our local Asian restaurant.
I make this Cashew Beef Stir-fry almost weekly. The recipe as presented is considered Paleo, but I usually add brown rice, which then transitions it from Paleo to Gluten-free.
I have been making this cashew beef stir-fry dish for over a year and have made several variations to better suit my taste buds. Many of you already know that I started my foray into gluten-free cooking in 2017 after a year’s subscription to Hello Fresh. It took a while to find beef recipes that I was willing to add my stamp of approval.
In typical Mrs. B fashion, I will share a little humor about this recipe. As I stand here in the kitchen typing up this recipe I turn to ask my husband his opinion of the dish. I ask him because I am hoping he says something stellar about the recipe or my cooking that I can leverage as a quote. Thankfully he did which I included at the top. Before I can even type out what he mentioned he continues on making suggestions of how I can modify it in the future. Luckily I am a forgiving chef that welcomes suggestions with a smirk. He suggested I use flank steak and chicken next time instead of ground beef. Even as I try explaining how that will be more difficult I realize that I will take those suggestions and run with them in the future. Flank steak and chicken does sound yummy! This dish may be transformed into something other than cashew beef stir-fry.
The original recipe stated that it makes 6 to 8 servings and takes 15 minutes to cook. I have NEVER cooked an entire meal in 15 minutes in my life and that includes when I heat up leftovers. If you are a fast chopper and have minimal distractions it would take somewhere in the vicinity of 18-20 minutes. I have included some of the brands I use and other notes at the bottom of the recipe.
- 1 cup raw cashews
- 2 tsp. olive oil
- 1 ½ lb. of ground beef (I use ground bison, but made it once with ground turkey in a pinch)
- 2 tbsp. ground ginger
- 1 tbsp. minced garlic
- ¼ – ½ cup coconut aminos
- 1 green pepper, sliced
- 1 red pepper, sliced
- 1 small white onion, sliced
- Sea salt (to taste)
- Black pepper (to taste)
- Brown Rice (if you intend to go the gluten-free route)
- The original recipe called for water chestnuts, but I opted to leave those out since it is such a full dish without those included.
- Cook brown rice based on the bag or box cooking instructions
- In a wok or large skillet turn heat to medium-high and add cashews. Toast for 3 to 4 minutes until lightly browned on both sides. Stir to prevent burning. Remove and set aside.
- Add choice of meat to pan and brown until cooked. Remove and set aside.
- In a separate bowl, mix ginger, garlic, coconut aminos, a dash of salt, and a dash of pepper. Stir until combined.
- Add peppers and onions to the same large skillet. Cook until vegetables start to soften, but are still slightly crisp.
- Pour liquid mixture over vegetables and mix thoroughly.
- Combine meat and vegetables; mix thoroughly.
- Sprinkle cashews over the top right before serving.
For those of you who may not be familiar coconut aminos is a substitute for soy sauce and is utilized in gluten-free dishes. It has the same salty flavor as soy sauce but is made from the fermented sap of coconut palm and sea salt. I have found that I enjoy it’s taste even more than regular or light soy sauce. If you would like to read more take a look at this article from Healthline.
Make sure to make your kitchen happy.
Sincerely, Mrs. B