Sticky Beef & Cashew Stir-Fry with Rainbow Vegetables

Name: Sticky Beef & Cashew Stir-Fry with Rainbow Vegetables
Total time: 25 min
Yield: 2 people
Ingredients: 9 oz Striploin Steak; 1 cup Broccoli Florets; 1 cup Cauliflower Florets; 1 medium Bell Peppers (Red & Green); 1 small Zucchini; 1 medium Carrot; 2 cups Spinach; 0.25 cup Cashews; 3 tbsp Soy Sauce; 1 tbsp Brown Sugar; 1 tsp Corn Starch; 2 cloves Garlic; 1 tsp Ginger; 1 tsp Sesame Oil

Dairy-FreeHigh Protein • BalancedLunch • DinnerChinese

Medium

25min

580kcal

2people

MACROS

per serving

※gProtein

◆gFat

▣gCarbs

◎gSugar

◇gFiber

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A high-protein stir-fry loaded with six different vegetables and topped with crunchy cashews.

Transform your lunch hour with this incredibly vibrant Sticky Beef & Cashew Stir-Fry. If you are looking to clear out the fridge, this recipe is your best friend. It combines tender strips of striploin steak with a massive variety of fresh produce including broccoli, cauliflower, and crunchy bell peppers. The sauce is a savory-sweet glaze made from soy sauce, garlic, and ginger that clings perfectly to the vegetables and meat. The addition of roasted cashews adds a delightful buttery crunch that contrasts beautifully with the tender beef. This Sticky Beef & Cashew Stir-Fry is not only high in protein but also packed with fiber and vitamins from the rainbow of vegetables used. It is a quick, healthy, and satisfying meal that feels like takeout but is far more nutritious. Perfect for meal prep or a fresh, hot lunch.

Ingredients

250 g Striploin Steak
100 g Broccoli Florets
100 g Cauliflower Florets
1 medium Bell Peppers (Red & Green)
1 small Zucchini
1 medium Carrot
60 g Spinach
30 g Cashews
3 tbsp Soy Sauce
1 tbsp Brown Sugar
1 tsp Corn Starch
2 cloves Garlic
1 tsp Ginger
1 tsp Sesame Oil

Instructions

1
Slice the partially frozen striploin steak into thin strips against the grain. In a small bowl, whisk together soy sauce, brown sugar, corn starch, grated ginger, minced garlic, and sesame oil to make the sauce.
2
Chop the broccoli, cauliflower, bell peppers, zucchini, and carrot into bite-sized pieces.
3
Heat a splash of oil in a large wok over high heat. Sear the beef strips for 2-3 minutes until browned, then remove from the pan and set aside.
4
Add the carrot, broccoli, and cauliflower to the hot pan. Stir-fry for 3 minutes. Add the bell peppers and zucchini and cook for another 2 minutes until tender-crisp.
5
Return the beef to the pan. Pour over the sauce and toss everything together until the sauce thickens and coats the food.
6
Turn off the heat and stir in the fresh spinach until just wilted. Sprinkle with cashews and serve immediately.

Chef's Tips

•Slicing steak is much easier when it is still slightly frozen.
•Don't overcook the vegetables; they should retain a bit of crunch for texture.
•Serve over brown rice or noodles if desired, though it is filling enough on its own.