Cashew Beef with Broccoli Stir-Fry

Mar 24, 2017 | #Blog, #Homepage, #Nutrition

Today we have a WINNING recipe for you so that you can WIN in your nutrition and WIN in life!

Today’s WINNING recipe to meet Coach JC’s 10 WINNING Habits is Cashew Beef with broccoli Stir-Fry. Where are my veggies? Where is my lean protein?


3 tablespoons reduced-sodium soy sauce
1 tablespoon rice wine vinegar
1/4 teaspoon red pepper flakes
12 ounces trimmed boneless beef top round, cut across the grain into thin slices, slices cut into 1″ bite-size pieces
2 whole stalks broccoli, cut into small florets, stems halved lengthwise and very thinly sliced crosswise (about 5 cups)
1/3 cup reduced-sodium chicken broth
1 tablespoon cornstarch
2 tablespoons canola oil
3 cloves garlic, thinly sliced
1″ piece fresh ginger, peeled and sliced into thin strips
1 large red bell pepper, cut into thin strips
2 tablespoons cashews
2 cups cooked brown rice (optional)


In a medium bowl, combine the soy sauce, vinegar, and red-pepper flakes. Add the beef and toss to mix. Let stand at room temperature for 30 minutes.

Meanwhile, place a steamer basket in a large pot with 2″ of water. Bring to a boil over high heat. Place the broccoli in the basket, cover, and steam for 6 to 8 minutes, or until crisp-tender. Remove the broccoli from the steamer and rinse briefly under cold running water. Set aside.

Drain the beef, reserving the marinade.

Mix the broth and cornstarch in a cup. In a large, deep nonstick skillet, warm 1 tablespoon of the oil over medium-high heat until hot but not smoking. Add the garlic and ginger and stirfry for 30 seconds, just until fragrant; do not brown. Add half the drained beef strips and stir-fry about 2 minutes, or just until no longer pink; transfer to a clean plate. Repeat with the remaining beef strips.

Add the remaining 1 tablespoon oil to the skillet. Add the bell pepper and stir-fry until just crisptender, about 2 minutes. Return the beef and any juices, the reserved marinade, and the steamed broccoli to the skillet. Toss to mix. Stir-fry about 2 minutes, or until heated through. Stir the cornstarch mixture again; add to the skillet and cook, stirring, until the mixture boils and thickens. Remove from the heat and sprinkle with the cashews. Serve over the rice.

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