20 Minute Ginger Cashew Beef
A new go-to take-out-style dinner...it’s saucy, salty, tangy, and sweet with just the right amount of spice!
Servings: 6
Calories: 542kcal
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!
Video
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.
Nutrition
Calories: 542kcal | Polyunsaturated Fat: 5g
