Chinese Beef with Veggies and Cashews
Transform weeknight dinners with this vibrant and flavorful Chinese Beef with Veggies and Cashews! Tender slices of marinated beef sirloin or flank steak are stir-fried to perfection alongside a colorful medley of crisp red bell peppers, broccoli, and carrot. A savory trio of soy sauce, hoisin sauce, and oyster sauce creates a rich, umami-packed glaze, while garlic and ginger add aromatic depth. Tossed with crunchy unsalted cashews and garnished with fresh green onions, this quick and easy stir-fry is a wholesome dish that’s both satisfying and nutritious. Ready in just 35 minutes, it’s perfect for busy evenings and pairs beautifully with a warm bed of steamed white rice. Try this delicious homemade takeout-style recipe for a crowd-pleasing dinner that bursts with authentic Chinese flavors!
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Recipe Information
Ingredients
- 500 grams beef sirloin or flank steak
- 3 tablespoons soy sauce
- 2 tablespoons hoisin sauce
- 1 tablespoon oyster sauce
- 1 tablespoon cornstarch
- 1 teaspoon sesame oil
- 2 tablespoons vegetable oil
- 3 garlic cloves, minced
- 1 teaspoon ginger, grated
- 1 red bell pepper, sliced
- 200 grams broccoli florets
- 1 carrot, julienned
- 100 grams unsalted cashews
- 2 green onions, chopped
- 0.5 teaspoon ground black pepper
- 2 tablespoons water or beef stock
- 4 cups cooked white rice (optional, for serving)
Instructions
Thinly slice the beef sirloin or flank steak against the grain and place it in a bowl.
Add 1 tablespoon of soy sauce, 1 tablespoon of hoisin sauce, cornstarch, and sesame oil to the beef. Mix well to coat, then set aside to marinate for 15 minutes.
In a small bowl, combine the remaining soy sauce, hoisin sauce, oyster sauce, and 2 tablespoons of water or beef stock. Set aside.
Heat a large wok or skillet over medium-high heat. Add 1 tablespoon of vegetable oil.
Once the oil is hot, add the marinated beef in a single layer. Sear for 1-2 minutes on each side until browned but not fully cooked. Remove the beef from the wok and set aside.
In the same wok, add the remaining 1 tablespoon of vegetable oil. Stir-fry the minced garlic and grated ginger for 30 seconds until fragrant.
Add the red bell pepper, broccoli florets, and julienned carrot. Stir-fry for 3-4 minutes until the vegetables are tender but still crisp.
Return the beef to the wok and pour in the prepared sauce. Stir well to coat all ingredients evenly.
Add the cashews and ground black pepper. Continue stirring for 1-2 minutes until the beef is fully cooked and the sauce thickens slightly.
Garnish with chopped green onions and serve immediately over cooked white rice if desired.
Nutrition Facts
Calories |
3420 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 148.4 g | 190% | |
| Saturated Fat | 39.5 g | 198% | |
| Polyunsaturated Fat | 23.3 g | ||
| Cholesterol | 376 mg | 125% | |
| Sodium | 3140 mg | 137% | |
| Total Carbohydrate | 341.6 g | 124% | |
| Dietary Fiber | 23.0 g | 82% | |
| Total Sugars | 30.9 g | ||
| Protein | 190.4 g | 381% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 494 mg | 38% | |
| Iron | 36.8 mg | 204% | |
| Potassium | 3857 mg | 82% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
