You Are Reading

Cashew Beef Stir-fry


Cashew Beef Stir-fry

Cashew Beef Stir Fry Mrs. B On A Mission

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.    


  1. Cook brown rice based on the bag or box cooking instructions
  2. 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.
  3. Add choice of meat to pan and brown until cooked.  Remove and set aside. 
  4. In a separate bowl, mix ginger, garlic, coconut aminos, a dash of salt, and a dash of pepper.  Stir until combined.
  5. Add peppers and onions to the same large skillet. Cook until vegetables start to soften, but are still slightly crisp. 
  6. Pour liquid mixture over vegetables and mix thoroughly.
  7. Combine meat and vegetables; mix thoroughly.
  8. 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

(2) Comments

Leave a Reply

Your email address will not be published. Required fields are marked *