Crispy Ginger Cashew Beef
Serves 3
20 mins prep
15 mins cook
35 mins total
This recipe for Crispy Ginger Cashew Beef is a healthier, cheaper, and quicker alternative to Chinese takeout. It's adaptable, allowing for substitutions like chicken, shrimp, or even vegetables. Serve it over cauliflower rice, regular rice, or your favorite grain for a hearty and healthy family meal.
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Set a large skillet over medium high, add olive oil. In a bowl, toss the beef with the salt, pepper, and arrowroot starch. Add steak to the pan, being careful not to overcrowd and cook until deep brown on both sides, probably 5-7 minutes total. You may have to do this in batches. Remove meat to a paper towel lined plate and turn the heat down to medium low. In same skillet, add the pepper, ginger, celery, and garlic and cook for 5 minutes, stirring so garlic doesn’t burn. Add the coconut aminos, rice wine vinegar, and fish sauce and cook for a few seconds. Add the beef back in and simmer until the sauce has thickened a bit. This will just take a few minutes. Remove from heat and serve over cauli rice or white rice topped with chopped roasted cashews.