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Sometimes, meal plans are best designed around the sales you find at the grocery store! This week I picked up some lean thin cut beef for stir fry that had to be used by Tuesday. Easy way to plan a meal, don’t you think?
Stir fry is also one of the easier dinners to make to incorporate lean proteins and lots of veggies! I also incorporated some healthy fats into the beef and veggie mix by tossing in cashews. In my house, stir fry is usually served on a bed of brown rice. Last night I chose to forgo the rice, and made a plate solely of beef and cashew stir fry.
This stir fry turned out amazing. I give this credit to the ginger. I bought ground ginger specifically for a stir fry recipe. Stir fry is going to show up a lot more often now that I have discovered the magic of this spice!
Beef and Cashew Stir Fry
- 1 pound strips of lean beef for stir fry or lean steak
- 8-10 mushrooms, sliced
- ½ cup red onion, chopped
- 1 green bell pepper, chopped
- 1 tablespoon extra virgin olive oil
- 2 tablespoons low sodium chicken or beef broth
- 2 cloves garlic, minced
- 2 tablespoons low sodium soy sauce
- 1 teaspoon ground ginger
- 1 teaspoon garlic salt
- salt and pepper to taste
- ½ cup cashew halves and pieces
- red pepper flakes or crushed red pepper (optional for spice)
- cooked brown rice (optional)
- In a skillet over medium-high heat, cooked strips of beef in ½ tablespoon EVOO. Add seasonings and soy sauce while cooking. Cook about 8-10 minutes until cooked through.
- In a separate skillet, saute veggies in remaining EVOO and broth until mushrooms are cooked. Green pepper and onion should be slightly crisp.
- Combine veggies, meat, and cashews. Cook for additional 2-3 minutes.
- Serve solo or on brown rice.
What are your favorite things to add to stir fry?