Very, very simple and quick stir fry with beef, zucchini, bell peppers, snow peas and cashews. Super easy sauce with honey, soy sauce (Tamari for a gluten free version), garlic, ginger (optional but good) and thickened with organic cornstarch. The end result – tender browned meat with crisp vegetables coated in a delicious Asian sauce. All of this under 30 minutes and healthy.
You are looking at not beef. It’s venison or a deer meat, that my mom supplied us with. I’m pretty sure you could use chicken or pork as well. Game meat has a distinct taste, therefore I always soak it up in water with a bit of vinegar and drain really well afterwards. My mom doesn’t like to cook with game meat but I don’t mind. I have used it for making Thai Zucchini Turkey Meatballs, Crock Pot Rice Meatballs and The Biggest Loser Crock Pot Turkey Chili. Game meat is perfect for the slow cooker.
I added toasted cashews to make the meal complete with healthy fats. I always toast the nuts in a pan, on a stove top. Never quite understood why the whole oven has to be started for a handful of nuts. Am I missing something?!
Cashews are one of mine and kids’ favourite nuts although they are not cheap. Cashews roasted in peanut oil sold in Costco might be cheaper but the raw kind is not. Let’s not even talk about getting organic. Having said that, I would rather eat some expensive raw cashews than cheap trail mix + spend money on a gym membership and Gaviscon later.
I know, I’m honest. Oh hey, there is also a mouth spray for those who have difficulty talking, swallowing and chewing because of the dry mouth. Just simply amazing how stupid they think we are. I will never stop to be amazed at what they will try to sell us. Me and Alex have good laughs during commercial breaks. Watch closely next time – first they suggest to spray your mouth, then eat cr@p and then take an antacid relief. No wonder, I often get asked where do I get my calcium from if I don’t drink milk or take $3 supplements?!
You will love the simplicity of this stir fry. Chopping and slicing took about 5 minutes. It is zucchini season and I absolutely loved incorporating them in the stir fry. You can replace zucchini with broccoli, no problem. I just moved the meat to a side of the wok while stir frying the vegetables.
And about the wok. I finally got a new wok by Green Pan which uses Thermolon healthy ceramic non-stick coating. I absolutely love it! Mind you, my old wok was 12 years old and everything was sticking to it. Honestly, this is a reason why I never posted stir fry recipes – I rarely made them. Good equipment is important. Not necessarily the wooden spoon or gas stove but the pots and pans – I would invest in good ones.
My kids absolutely loved the stir fry! In fact, I have never seen a kid not liking Asian food. I think it’s the fact that vegetables are coated in sweet and salty sauce, makes them way more appealing. You can enjoy the stir fry on its own as it is a complete meal, over brown basmati rice or even quinoa.
- 1/4 cup soy sauce (Tamari), low sodium
- 2 tbsp honey
- 1 tbsp cornstarch
- 5 garlic cloves, crushed
- 1 inch ginger, grated (optional but nice)
- 1 tsp salt
- 1 tsp ground black pepper
- 3/4 cup cashews, raw
- 2 tbsp sesame oil, divided
- 2 lbs beef sirloin, cut into 1 inch cubes
- 3 medium bell peppers, cut into 1 inch pieces
- 2 large zucchini, cut into quarters
- 9 oz snow peas
- 3 large green onions, chopped
- In a small bowl, whisk together Sauce ingredients and set aside.
- In a wok, toast cashews on low-medium heat until golden brown, stirring frequently. Transfer to a small bowl and set aside.
- Return wok to medium - high heat and add 1 tbsp sesame oil. Add beef and cook until brown and crispy, for about 5 - 7 minutes, stirring frequently. Move beef to the side of the wok and add remaining sesame oil, bell peppers, zucchini and snow peas to the centre of the wok. Cook vegetables for 5 minutes, stirring frequently. Stir beef and cashews into vegetables, pour the sauce over and cook until vegetables are tender and sauce has thickened, for 3 -5 minutes, stirring frequently. Garnish with green onions and serve hot on its own or over brown rice/quinoa.
Servings Per Recipe: 6
Amount Per Serving = 1 + 1/3 cup:
Total Fat: 23.6 g
Cholesterol: 97.5 mg
Sodium: 783.1 mg
Total Carbs: 21.2 g
Dietary Fiber: 3.1 g
Protein: 35.8 g
WW Points+: 11