I’m so incredibly excited about this recipe. At first, I was going to wuss out, like always and use “chicken.” But no! I created a “steak strip” recipe from the ground beef substitute. Oh my goodness! There will be so many more steak strip recipes in the future now. I’m doing a little dance in my chair as I type just thinking about it. Yes, I’m that big of a nerd.
Beef, Broccoli and Cashew Nut Stir Fry
Adapted from Beef Broccoli Cashew Nut Stir Fry.
30ml (2 Tbsp.) soy sauce
45ml (3 Tbsp.) sherry (I was unexpectedly lacking sherry, I subbed in rice wine vinegar)
5ml (1 tsp.) sugar
30ml (2 Tbsp.) sunflower oil
1 red onion, thinly sliced
Steak Strip substitute (whole foods)
300g (10 oz) broccoli florets
25g (1 oz) roasted cashew nuts, or more if you like (I used about 3/4 C)
Mix the soy sauce, sherry, sugar and 30 ml (2 tbsp) water in a small bowl.
Heat the oil in a large frying pan or wok. Caramelize the onions.
Add the broccoli and cashews to the pan, stir-fry for 1 minute, then add the soy mixture. Bring to the boil, then cover and simmer for 5 minutes until the broccoli is just tender.
Tip the beef into the pan and heat through briefly before serving with noodles or rice.
Fantastic. Seriously delicious. I’m so excited about more steak recipes. And this one was just simplicity and perfection. I thought I’d have to season it more than it suggested, but it was so great as-is. Yum. I highly recommend this recipe (and the steak strips).
What’s your favorite meat substitute?
This post is shared with Real Food Wednesday, Recipes I Can’t Wait to Try, What’s Cooking Wednesday, What’s on Your Plate?, What’s on the Menu Wednesday, Let’s Do Brunch, Works for me Wednesday, Gold Star Wednesday, No Whine Wednesday, and What’s for Lunch Wednesday.