Crispy Ginger Cashew Beef
Serves 320 mins prep15 mins cook
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.
0 servings
What you need
fl oz olive oil
cup coconut aminos
tbsp fish sauce
clove garlic clove
tsp fresh ginger
tsp arrowroot starch
oz flank steak
tsp kosher salt
pinch black pepper
Instructions
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.View original recipe