Stir Fry Using Beef, Mushrooms, Peppers and Asparagus

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I don't know about you, but I crave a good stir fry every once in a while, so last night, I scrounged through the fridge for ingredients that would work well together.  It just-so-happened that I had some asparagus and mushrooms, and then found some whole cashews in the pantry.

I loved the blend of flavors that came together with the tangy-ness of the fish sauce, the salty Teriyaki, and the sweet and spicy chili sauce.  The crisp asparagus worked really well with the earthy mushrooms and crunchy, toasty cashews.  I love fragrant Jasmine rice and found the microwave directions on the back of the package worked great, since I don't have a rice cooker.  I followed the directions on the package and cooked it in a covered glass bowl in the microwave, which didn't stick to the glass, so I didn't have any sticky pots to scrub!

In a medium skillet, pour in cashews and roast over medium-high heat, tossing often, until lightly toasted; pour off onto a plate and set aside.  In a bowl, toss the meat with 1 tablespoon of the sugar, 1 tablespoon oil and salt and pepper. Let stand at room temperature for 30 minutes to 1 hour.  In a small bowl, whisk the remaining sugar, teriyaki sauce, fish sauce, vinegar, sweet chili sauce.

Heat a large skillet or wok until very hot. Add the remaining 1/3 cup of oil and heat until smoking. Add the meat and cook over high heat undisturbed for 1 minute, until browned. Turn the meat and cook for 1 minute longer. Tilt the skillet and spoon off all but 1 tablespoon of oil.

Scatter the scallions, mushrooms, asparagus and garlic over the meat and cook for about 1 minute. Stir the soy mixture and add it to the pan, shaking to coat the meat; bring to a boil, continue cooking for another minute to reduce sauce slightly.   Stir in cashews.

Line a platter with steamed jasmine rice and pour the beef, vegetables, and sauce on top.

Beef Stir Fry with Asparagus, Mushrooms & Cashews

Servings: 6 servings

• 1 ½ pounds sirloin steak cut into 1-inch pieces
• 4 tablespoons sugar
• 1/3 cup plus 1 tablespoon canola oil
• 1 teaspoon Kosher salt
• 1 teaspoon cracked black pepper
• 4 tablespoons Teriyaki sauca
• 3 tablespoons Asian fish sauce
• 3 tablespoons rice wine vinegar
• 2 tablespoons Asian sweet chili sauce
• 6 scallions cut into 1-inch pieces
• 3 garlic cloves minced
• 1 pound asparagus sliced on the diagonal, 1 inch thick
• 1 pound fresh cremini or baby bella mushrooms sliced
• 1 cup cashews toasted
• Steamed Jasmine Rice for serving
• In a medium skillet pour in cashews and roast over medium-high heat, tossing often, until lightly toasted; pour off onto a plate and set aside. In a bowl, toss the meat with 1 tablespoon of the sugar, 1 tablespoon oil and salt and pepper. Let stand at room temperature for 30 minutes to 1 hour.
• In a small bowl whisk the remaining sugar, teriyaki sauce, fish sauce, vinegar, sweet chili sauce.
• Heat a large skillet or wok until very hot. Add the remaining 1/3 cup of oil and heat until smoking. Add the meat and cook over high heat undisturbed for 1 minute until browned. Turn the meat and cook for 1 minute longer. Tilt the skillet and spoon off all but 1 tablespoon of oil.
• Scatter the scallions mushrooms, asparagus and garlic over the meat and cook for about 1 minute.
• Stir the soy mixture and add it to the pan shaking to coat the meat; bring to a boil, continue cooking for another minute to reduce sauce slightly.   Stir in cashews.
• Line a platter with steamed jasmine rice and pour the beef vegetables, and sauce on top.

• In a medium skillet, pour in cashews and roast over medium-high heat, tossing often, until lightly toasted; pour off onto a plate and set aside. In a bowl, toss the meat with 1 tablespoon of the sugar, 1 tablespoon oil and salt and pepper. Let stand at room temperature for 30 minutes to 1 hour.

• In a small bowl, whisk the remaining sugar, teriyaki sauce, fish sauce, vinegar, sweet chili sauce.

• Heat a large skillet or wok until very hot. Add the remaining 1/3 cup of oil and heat until smoking. Add the meat and cook over high heat undisturbed for 1 minute, until browned. Turn the meat and cook for 1 minute longer. Tilt the skillet and spoon off all but 1 tablespoon of oil.

• Scatter the scallions, mushrooms, asparagus and garlic over the meat and cook for about 1 minute.

• Stir the soy mixture and add it to the pan, shaking to coat the meat; bring to a boil, continue cooking for another minute to reduce sauce slightly.   Stir in cashews.

• Line a platter with steamed jasmine rice and pour the beef, vegetables, and sauce on top.

About Jennifer

I am passionate about good food, cooking for family and friends, and creating recipes that form lasting memories from one generation to the next. I hope you find inspiration for cooking and creating here!

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