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Cashew Beef

Posted by Denise on October 19, 2013

cashew beef in red bowl
Cashew Beef with its tender beef, veggies in spicy sauce and crunchy nuts has been one of our favorite quick supper recipes for many years.

Many, many years ago I picked up an inexpensive thin spiral-bound cookbook called Chinese Cooking Class Cookbook in a discount store. It looked interesting and I wanted to learn how to make Chinese stir fry. I’ve never regretted that $3.00 purchase! We love the Beef with Cashews (we call it Cashew Beef) recipe. Over the years I’ve tweaked the recipe a little as shown below, but the basics came from the cookbook.

I always cut the meat into bite-sized chunks rather than thin slices, but either will work well. If you try to slice the meat into thin slices and it won’t allow you to get uniform slices, stick the meat in the freezer for a while to let it firm up. This allows better control so slicing it is easier. Don’t let it freeze completely, just get firmer.

All of the ingredients are readily available in Asian grocery stores or may be in the ethnic cooking aisle in your regular grocery store.

When I make stir fry, I always like to prepare everything before starting to cook because the nature of stir fry is that once the cooking starts, things move really fast! That’s one of the advantages of this style of cooking. If you know you won’t have much time to cook dinner, prepare everything the night before, cover it well and store it in the refrigerator. Once you’re ready to cook dinner, start cooking the rice and heat up the wok. Supper will be ready in mere minutes.  

  Printer friendly recipe without photos 

Cashew Beef

cashew beef ingredients 

Cashew Beef ingredients. 


cashew beef ingredients2 

These shy ingredients didn't make it into the main shot, so they get their own cameo!


Makes 4 servings 




pound beef rump steak or beef loin top sirloin or similar cut


tablespoons vegetable oil


green onion


garlic cloves


1” piece of ginger root


cup roasted cashews, whole or large pieces


cup water


teaspoons cornstarch


teaspoon soy sauce


teaspoon oyster sauce


teaspoon sesame oil


teaspoon Chinese chili sauce


cups hot cooked rice



1.  Trim fat from the meat and slice the meat into bite-sized chunks. Cut the green onion into 1” pieces. Crush the garlic. Pare the ginger and chop into fine pieces. Combine the water, cornstarch, soy sauce, oyster sauce, sesame oil, and Chinese chili sauce together in a measuring cup so it is easy to pour. It will separate but you will mix it again before pouring it into the wok, so don’t worry.

 cashew beef making sauce


2.  Heat 2 tablespoons of the vegetable oil over high heat in the wok or a heavy skillet if you don’t have a wok. Stir fry half of the meat in the oil until brown, 3 to 5 minutes. Move the first batch to a plate and brown the second half of the meat. Remove to plate and set aside for later.

 browning beef for cashew beef


3.  Heat the remaining 2 tablespoons of oil in the wok over high heat. Add the onions, garlic and ginger and stir fry for about 1 minute. Add the meat back into the wok with the vegetables and heat up. Stir the sauce mixture up and add to the wok. Cook and stir the sauce into the meat and veggies until it thickens, several minutes. Add cashews at the last minute and stir into the mixture in the wok. Take off of the heat and serve over rice in individual bowls.

 cashew beef cooking veg cashew beef adding beef back to veg

cashew beef adding sauce cashew beef thickening sauce

 cashew beef in bowl2

top view of cashew beef in bowl


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