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This colorful 20 Minute Ginger Cashew Beef is a new go-to take-out style dinner made at home. The thinly sliced steak and cashews are cooked in a golden buttery, sweet, and spicy sauce until caramelized around the edges. Then served simply with steamed (coconut) rice and topped with the yummiest fresh mango salsa. The addition of butter and ginger is the secret. This dish is saucy, salty, tangy-sweet, and has just the right amount of spice. If you’re into it, you can add honey mustard or spicy mayo to dip the steak in; that’s delicious!
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Apparently, these past few months have been the season of my life when I’ve learned to embrace cooking with more beef. This is partly because my family craves and often requests beef, partly because I’m personally interested in upping the family’s protein intake, and partly because you can only cook so much chicken, you know what I mean?
We had to switch things up this year!
And it’s actually been so much fun. I have a handful of new recipes coming that I love greatly. This quick 20 minute beef and rice bowl is surely one of them.
Ingredient List
- Sesame oil
- Flank or skirt steak
- Arrowroot powder or cornstarch
- Broccoli
- Shallots
- Salted butter
- Garlic
- Chopped fresh or pickled ginger
- Cashews
- Tamari or soy sauce
- Sweet Thai red Chile sauce
- Pickled ginger juice or rice vinegar
Mango Salsa
- Mango
- Jalapeno
- Fresh Thai basil or cilantro
- Green onions
- Lime juice
- Coconut rice
Now that we’ve entered April and spring is very much underway, I want to make sure I’m highlighting quick recipes that are still delicious but fit perfectly for spring.
Just like in the summer, when it’s nice and warm and sunny, spring is when we start to return to the outdoors. We’ve got other things to do besides cooking. Plus, I just love a takeout-inspired dinner made at home. I tend to find that they often turn out even more delicious than the restaurant!
These are the details
Step 1: season the beef
To keep the recipe quick cooking, use a thin-cut flank steak. And here’s a tip for you, when using flank steak, freeze it for 20 minutes prior to slicing. The partially frozen meat will easliy slice into very thin pieces, which is key here!
Next, I toss the steak with cornstarch and black pepper. The cornstarch helps the steak get crispy and gives it a slight “breading” that really makes sure the sauce adheres to the steak.
Cook the steak in oil until it gets a nice sear.
Step 2: add everything else.
Next, add the shallots and the broccoli. If you don’t love broccoli, try using bell peppers. Bell peppers are always a great option!
Toss in butter, garlic, and ginger. Add the cashews, and let the butter caramelize and brown around the beef pieces. This is key.
Next, add the tamari, or you can also use soy sauce. Then, add sweet Thai chile sauce and the juice from the pickled ginger jar. If you don’t have pickled ginger, use rice vinegar.
Toss in the cashews. Let the sauce bubble up and then reduce down to coat the steak.
Step 3: make the mango salsa
While the steak is cooking, mix together the salsa. I used a champagne mango because they are in season. These mangoes are a bit sweeter and so delicious.
Add a jalapeńo and fresh Thai basil (or cilantro) to the chopped mango. Then add some green onions and toss it all up with lime juice.
Step 4: serve it
You’ll need rice for serving. I love creamy coconut rice, but any style will work.
Then top each bowl with mango salsa. If you love a dipping sauce, use spicy honey mustard or spicy mayo. Yum!
This recipe is definitely full of flavor, yet it’s still really simple. It’s sweet, spicy, tangy, and salty—all the right flavors, and they all hit so well together.
Plus, I really appreciate all the fresh colors – the best kind of recipe! Great for spring!
Looking for other quick weeknight dinners? Here are some favorites:
20 Minute Thai Basil Beef Rolls
Chili Crisp Chicken Mango Cucumber Rice Bowl
30 Minute Sticky Thai Meatballs with Sesame Noodles
Better Than Takeout Sweet Thai Basil Chicken
Thai Basil Beef and Lemongrass Rice Bowls
20 Minute Garlic Butter Cashew Chicken
Lastly, if you make this 20 Minute Ginger Cashew Beef, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And, of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
20 Minute Ginger Cashew Beef
Ingredients
- 3 tablespoons sesame oil , (or olive oil)
- 2 pounds flank or skirt steak, thinly sliced
- 1 tablespoon arrowroot powder or cornstarch
- 1 1/2 cups broccoli
- 2 shallots, sliced
- 3 tablespoons salted butter
- 4 cloves garlic, chopped
- 1 tablespoon chopped fresh or pickled ginger
- 1 cup cashews
- 1/3 cup tamari or soy sauce
- 1/3 cup sweet Thai red chile sauce
- 2 tablespoons pickled ginger juice or rice vinegar
Mango Salsa
- 1 mango, chopped
- 1 jalapeño, seeded, if desired, and chopped
- 1/2 cup fresh Thai basil or cilantro. chopped
- 2 green onions, chopped
- 2 tablespoons lime juice
- coconut rice, for serving, (see notes)
Instructions
- 1. In a large skillet, combine the oil, steak, cornstarch, and black pepper. Cook over medium heat until seared, about 5 minutes. Add the broccoli and the shallots. Mix in the butter, garlic, ginger, and cashews. Cook 2 minutes, until the butter browns and the steak gets crispy.2. Add the tamari, sweet Thai chile sauce, and ginger juice. Cook until the sauce thickens slightly. Remove from the heat.3. To make the mango salsa. Combine all ingredients in a bowl. 4. Serve the steak, broccoli, and remaining sauce over bowls of coconut rice. Top with mango and, if desired, add a bit of creamy honey mustard or spicy mayo. Enjoy!
Notes
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Did you make this recipe? Please rate & comment below.
Yum! I tossed my beef in the pepper and cornstarch before adding to the pan & that worked nicely. I forgot to grab broccoli so I can’t wait to make it again – I’ll also learn to cut a mango in the meantime because that added to the prep time quite a bit for me lol. I made some ginger & scallion jasmine rice & it was a delicious meal!
Hi Sara,
Amazing! So glad to hear this recipe turned out nicely for you, I appreciate you making it! Have a great day!
Delish! The mango salsa is chef’s kiss on this yummy, yummy dish! I will definitely make this again
Thanks so much, Shannon! Love to hear this recipe turned out well for you. I appreciate you making it! Have a great weekend! xx
This was delicious! Everyone in the family loved it! I love your recipes!
Thanks so much, Debbie! Love to hear this recipe turned out well for you. I appreciate you making it! Have a great weekend! xx
Looking forward to making this tonight. Should I use sweetened or unsweetened coconut milk for the rice?
Hey Justin,
I like to use unsweetened coconut milk. I hope you love this recipe, let me know how it turns out! xT
I made the ginger cashew beef last night, everyone loved it, teenagers gave it the thumbs up. Great dish thank you! I didn’t make the mango salsa as mangoes are not in season here in Australia at the moment, though I definitely will when they are back. Two awesome recipes from your site are now faves, this one and the chicken yum yum bowls. Looking forward to trying more x
Thanks so much, Nicole:) So glad to hear that this recipe was enjoyed, I appreciate you making it! xT
Quick, easy and delicious!
Thanks so much, Morgan! Love to hear that this dish was enjoyed! Have a great weekend! xT
I’m so disappointed. I followed the directions for coconut rice exactly and it came out rock hard. Which I didn’t know until we went to eat because I didn’t peak. I salvaged it by adding more water, but I didn’t appreciate the extra time it took.
Hi Cheri,
So sorry to hear this!! What kind of rice did you use?
I felt it needed a little more salt and pepper, we found it a bit bland. But we enjoyed it and with some adjustments would make again.
Hi Norma,
Thanks for making this dish and sharing your feedback! Let me know if you give it another try:) xT
Can I use lean ground beef for this instead of steak?
Hey there,
Sure, that should work nicely for you! I hope you love this recipe, please let me know if you give this dish a try! xT
This was delicious! My husband hates mango so I substituted pineapple for the mango and it was so refreshing and light. This is one of my favorite HBH recipes I’ve made!
Hey Valerie,
Happy Sunday!! Thanks so much for making this recipe and your comment, so glad to hear it was enjoyed! xT
Loved it! Don’t skip the salsa. 🥰
Also, can you please link a recipe for the spicy mayo and/or creamy honey mustard?
Hey Katie,
Thanks so much!! Love to hear that this dish turned out well for you, thanks for trying it! You can find the spicy mayo recipe here, the honey mustard is store bought:)
https://www.halfbakedharvest.com/essentials/
Please let me know if you have any other questions! xT
This recipe is delicious! I didn’t have sweet Thai chili sauce, so I subbed coconut aminos for tamari and Gochuchang sauce (2 Tbsp) and it worked great! Thanks, Tiegan!
Hey Amanda,
Fantastic!! Thanks so much for making this recipe and your comment, so glad it was a winner:)
I made this for dinner last night. We loved it. It was quick to throw together. I left out the pickled ginger juice. The mango salsa was delicious with it. Thank you!
Hey there,
Wonderful! I am so glad to hear that this recipe was enjoyed and appreciate you making it and your feedback! xT
Amazing!! I don’t usually take the time to comment, but I should. You are an unbelievable cook. Your recipes are by far my favorite. I make them so much that when I have something else it just doesn’t hit the same. Thank you for sharing your talent and expertise with us. Nothing but gold stars for half baked harvest.❤️
Hey Stephanie,
Wonderful! I am so glad to hear that this recipe was enjoyed and appreciate you making it and your feedback! Thanks so much for your kind message:) xT
I made this last night and it was delicious! The whole family loved it! My husband said it didn’t even need the mango salsa ( he’s not a fan of mango ) but I thought it added a nice touch of color and sweetness. The dipping sauces suggested were not necessary because it already had a great flavor. After reading a few comments I skipped the ginger juice and/or rice vinegar. As some others have commented the prep time is definitely longer than 10 minutes but we aren’t as experienced in pulling things together as quickly as Tieghan. This dinner is worth the extra time prepping and cooking. We can’t wait to try this one again. Thanks for another winner Tieghan!
Hey Becki,
Awesome!! So glad to hear that this recipe dish turned out nicely for you, thanks so much for making it! Sorry it took a little longer than expected! xT
Tieghan,
My son loved this recipe, but it was a little sweet for me. Any recommendation for cutting the sweetness of the sauce?
Thanks!
Hi Teri,
Thanks so much for trying this dish and your feedback! Next time, I would use less of the Thai red Chile sauce. I hope this helps! xx