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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!
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.
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
Servings: 6
Calories Per Serving: 542 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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
Coconut Rice: Combine 1 (14 ounce) can of coconut milk, 3/4 cup bone broth or water, and 2 tablespoons ghee or butter in a medium pot. Bring to a low boil. Add 2 cups of jasmine rice and a pinch of salt. Stir to combine, cover, then turn the heat down to the lowest setting possible. Allow the rice to cook for 10 minutes on low, then turn the heat off completely. Let the rice sit, covered, for another 15-20 minutes (don’t take any peeks inside!). Remove the lid and fluff the rice with a fork.
I made this a few days ago and my husband and I absolutely loved it! It came together very quickly and was so delicious. I love the mix of spicy and sweet. This will be part of our regular dinner rotation!
Hey Michelle,
That’s awesome! Thanks so much for trying this dish and sharing your feedback:) xT
This was out of the park delicious!
Thanks so much Carla:) Love to hear that this dish was a hit! I appreciate you making it! xT
I just made it tonight and it was delicious. All the flavors together are so good.
Hi Krista,
Amazing!! So glad to hear that this recipe was enjoyed, thanks a lot for making it! xT
I made this and was pleased overall except I’m not sure why it had such as strong acid/vinegar taste. I re-read the recipe and didn’t find anything I had missed. I had made the mango salsa and coconut rice as accompaniments. I would add some sweet to balance out the acid in the recipe- rather sugar or something else ?
Hi Ashley,
Thanks so much for giving this dish a try and sharing your feedback! Sorry to hear about the vinegar flavor. I might skip the rice vinegar next time if that is something you don’t enjoy. You could add some honey for sweetness. I hope this helps! xT
This was absolutely delicious and will definitely be a reoccurring meal in our household. It did take me about 45 minutes with all of the chopping and prep – I assume with practice I can make it faster. Again, absolutely delicious and my favorite recipe in a long time. Thank you so much for sharing!
Thanks so much Amanda:) I’m so glad to hear your family enjoyed this dish and I appreciate you making it! Have a great Monday! xT
This was great! Definitely be patient with letting the beef get a nice crisp edge. I don’t have a high output cooktop so this took a bit longer to make for me. Also the coconut rice is worth the extra effort. Fantastic combination!
Hi Vicki,
Happy Monday! I love to hear that this recipe turned out well for you, thanks a lot for making it! Xx
My husband and I loved this! I’m not usually a recipe follower but, I followed this as much as I could it came out incredible. I will make it next time with the mango salsa I left that part out.this will be a great dish for company. I love all your recipes thank you!
Thanks so much JoJo:) Love to hear that this dish was enjoyed and I appreciate you making it! xT
The flavors were amazing and worked so well together. I would love some feedback on the beef portion. I chose to use the flank steak. I put it in the freezer like you said and I cut it super thin. It was very tough and not tender at all. Any suggestions for the next time I make it? Also, I agree with another comment that it took a lot longer than 20 minutes to prepare everything. Your recipes are amazing and my family has loved everything I make.
Hey Tiffany,
Thanks so much for making this dish and sharing your feedback, I’m so glad to hear this was enjoyed. Sorry to hear about the flank steak, did you cut it across the grain? That would be key for this type of meat. I hope this helps! xT
Hi Tieghan,
I didn’t pay any attention to that. The meat came folded in a long rectangle so when I unfolded it I cut it as is. Next time I will pay attention and do your suggestion. Thank you!
Would ground beef work here?
Hi Patricia,
Sure, that should work nicely for you! Let me know if you give this recipe a try, I hope you love it! xT
My family loved this! We made it as written and it turnout out perfect and delicious! I was not sure how I was going to like a mango salsa with beef, but the flavors all worked together so so well. The only thing for me was the prep took more like 30 mins. There was a lot of chopping., but it was worth it. Definitely a great, easy dinner.
Hey Michelle,
Happy Sunday!! Thanks a lot for giving this recipe a try, I’m so glad to hear it was a hit! xT
Very tasty and I’d make this again. No need to do the coconut rice because there was so much else going on, it be lost.
The mango salsa was a nice touch.
Hey Marilla,
Fantastic!! Love to hear that this dish turned out well for you, thanks a lot for making it! Have a great weekend! xx
Can I make the coconut rice in a rice cooker?
Hi Lisa,
I have never used a rice cooker before, so I am not sure if you would have to make any adjustments or not. Let me know if you give this recipe a try! xT
I made my rice in the rice cooker and it turned out perfect.
That’s awesome! Thanks so much for sharing, Tiffany!
In the Instagram story, at the end you added a sauce on top- what was that and what are the ingredients for it….i didn’t see it in the recipe shown above, thanks 🙂
Hi Ruthy,
Was it the creamy honey mustard? You could use that or spicy mayo:) You can find the recipe for that here:
https://www.halfbakedharvest.com/essentials/
Let me know if you give this dish a try, I hope you love it! xT
Needs an edit, the mango salsa is not clear.
It looks like this:
▢ 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
Should be the mango salsa recipe ingredients, but hopefully Tieghan can clarify. Recipe does look tasty!
Hey Beverly,
Yes, thank you so much!! I will make those ingredients more clear:) xx
Thank you, Tieghan – looking forward to trying this one!
Wow………that was abrupt and rude!!
Debbie, I wasn’t trying to be rude. I apologize if it came off that way in text, that wasn’t at all my intention. What about it seemed rude? I was trying to discuss with Gayle that I thought the ingredients I listed were the mango salsa components, but that it would be good if Tieghan could verify that. No offense to anyone intended.
Your comment was totally appropriate, but apology shows class. 👍
i thought you were being helpful and I didn’t see any disrespect for Tieghan. I am pleased to get these FREE recipes and look forward to trying this tomorrow. TY for your help, too.
Again, she’s not providing these “free” recipes out of the goodness of her heart. This blog is a business – all those ads that ruin the user experience are making her a ton of money
Thanks, Morgan and Mary. Wishing you both a great day!
Hi Gayle,
So sorry for any confusion, I can make a heading for the mango salsa to make that more clear:) But it’s all the ingredients from the mango and down. I hope this helps! xx
Could you see ground beef as a possible substitute? Could it still get a bit crispy with this method?
Hey Kelly,
Totally, ground beef would also work nicely for you! Let me know if you give this recipe a try, I hope you love it! xT