Best 8 Pepper Beef With Cashews Recipes

CASHEW BEEF STIR-FRY

Steps:

• In a small bowl, combine the cornstarch, water and 2 tablespoons soy sauce until smooth; set aside. In a very large skillet or a wok, stir-fry broccoli and carrots in 1 tablespoon oil until vegetables are crisp-tender. Add the beef, garlic, pepper and remaining soy sauce; stir-fry until meat is no longer pink. Remove and keep warm. , In the same pan, stir-fry the green and red peppers, onions and squash in remaining oil until crisp-tender. Return beef to the pan. , Stir cornstarch mixture and gradually add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in cashews. Serve with rice.

BEEF WITH PEPPERS

Steps:

• Mix together soy sauce, sherry, brown sugar, cornstarch, ginger, garlic, and chili paste (or chili oil.) Place sliced beef in the mixture and toss to coat. Set aside. Heat 1 tablespoon oil in a large skillet over medium-high to high heat. When it is very hot, throw in the onions and cook for less than a minute. Remove to a separate plate. Return skillet to flame, allow to reheat, and add bell peppers (and hot pepper/jalapeno if using.) Cook for a minute, tossing, until peppers have brown/black bits but are still firm. Remove to a plate. Return skillet to heat and allow to get hot. Add the remaining tablespoon of oil to the skillet. Add 1/3 of the meat mixture, evenly distributing over the surface of the skillet. Allow to sit for 20 to 30 seconds, then turn with tongs. Cook for another 30 seconds, then remove to a separate plate. Repeat with remaining meat until all brown.Reduce heat to low. Add all meat, onions, and peppers to the skillet and toss to combine. Pour in remaining sauce (the sauce the meat marinated in*) and stir. Allow to simmer on low for a few minutes. Sauce will slowly thicken. Turn off heat. *Update/Note: you can also whip up an extra batch of liquid if you do not want to use the same liquid you use for the meat. Turn off boiling water, then throw in noodles. Stir, then allow noodles to sit in hot water for 8 minutes or so (check package directions to be sure.) Drain, then add 1/2 the noodles to stir fry. Toss together, then add more noodles to taste. Add very hot water if needed to thin. Top with cilantro leaves. Serve immediately.

CLASSIC CASHEW BEEF

Steps:

• In a small bowl, combine the first seven ingredients until smooth; set aside., In a large skillet or wok, stir-fry beef in 1 tablespoon oil until no longer pink. Remove and keep warm. Stir-fry onions, cashews and garlic in remaining oil for 1 minute., Stir cornstarch mixture and add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Add beef; heat through. Serve with rice.

STUFFED BELL PEPPERS WITH A SAVOURY CASHEW SAUCE

Steps:

• Pre-heat the oven to 400* F. Cut-the tops off the peppers and save. Remove the seeds. Simmer the pepper bases in water for 5 minutes to soften, then drain and refresh in cold water. Use 1 tbls. of olive oil to oil an ovenproof dish and brush the pepper bases and tops.
• Heat the remaining oil in a medium saucepan. Saute the onion and garlic for 4 minutes until softened. Add the rice and stir for 1 minute to coat with oil.
• Add the stock to the turmeric and lemon juice, cover, bring to the boil, and simmer, covered, for 20 minutes until the rice is tender. Remove from the heat. Add the peas, tomatoes, olives and basil leaves. Stir to combine all the ingredients and season to taste.
• Spoon the mixture into the pepper bases and cover with the tops. Bake for 15-20 minutes, until the tops of the peppers are tender and golden.
• For the sauce:.
• Saute the onion in the olive oil until soft. Meanwhile blend well the ground cashew nuts, stock cube and water in a blender. Add the contents of the blender to the onions and heat gently for 2-3 minutes stirring all the time. Return the mixture to the blender and blend until smooth. Re-heat the sauce gently, adding more water if a thinner consistency is desired.
• This is good served with an Italian tomato salad and garlic bread.

PEPPER BEEF

Steps:

• Combine soy sauce, garlic and pepper flakes in medium bowl.
• Cut beef lengthwise in half, then crosswise into thin slices.
• Toss beef with soy sauce mixture and marinade for at least 30 minutes (or overnight).
• Heat wok or large skillet over medium-high heat.
• Add 1 tablespoon oil and heat until hot.
• Add half of beef mixture.
• Stir-fry until beef is barely pink in center.
• Remove.
• Repeat with remaining beef mixture.
• Remove and set aside.
• Heat remaining 1 tablespoon oil in wok and add bell peppers and onion.
• Reduce heat to medium.
• Stir-fry 6-7 minutes until vegetables are crisp-tender.
• Add stir-fry sauce and wine.
• Stir-fry 2 minutes or until heated through.
• Return beef along with any accumulated juices to wok and heat through.
• Sprinkle with parsley and serve over rice, if desired.

SZECHUAN BEEF WITH GREEN BEANS AND RED BELL PEPPERS

Steps:

• Sprinkle cornstarch, salt, and pepper over flank steak. Refrigerate for 10 minutes.
• Heat oil in a skillet over medium-high heat. Cook steak in the hot oil until lightly browned, 3 to 5 minutes per side. Remove steak from skillet using a slotted spoon.
• Add onion and garlic to the same skillet. Cook until onion starts to soften, about 2 minutes. Add ginger; cook until lightly browned, about 1 minute. Add soy sauce, brown sugar, and hoisin sauce. Cook until sauce has thickened, 5 to 7 minutes more. Reduce heat; add green beans and bell pepper.
• Add steak back to the skillet; toss in the sauce until well coated. Add red pepper flakes. Reduce heat to medium-low and cook and stir until stir-fry is heated through, about 5 minutes more.

SALT AND PEPPER CASHEWS

Steps:

• Place a large skillet over medium heat. Add the nuts, and cook, stirring continuously, until warm, 4 to 5 minutes. Sprinkle with salt and pepper, and toss to coat. Serve immediately.

BEEF AND PEPPERS

Steps:

• Heat oil in skillet, brown beef on all sides. Add the garlic and continue to cook for 2 minutes. Add onion, peppers and broth; cover and simmer 20 minutes. , Combine water and cornstarch; stir into broth. Cook and stir until gravy is thick and shiny. Add seasonings. Serve over hot cooked rice.