Ginger Beef & Broccoli Recipe With Cashews (20 Minutes) | Asian

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Step 1

If you can't eat nuts, leave the cashews out.

Step 2

To make slicing the steak easier, place it in the freezer for 30 minutes beforehand.

Step 3

Store any leftovers in an airtight container in the fridge for up to four days.

Step 4

Combine the soy sauce, sweet Thai chili sauce and pickled ginger juice or red wine vinegar in a small bowl. Set aside.

Step 5

Sprinkle the meat with the cornstarch. Toss to coat.

Step 6

Heat the sesame oil in a large skillet or wok. Add the meat, season with a little black pepper, and cook, stirring, over medium-high heat until seared, about 5 minutes.

Step 7

Add the broccoli, shallots, butter, garlic, ginger and cashews. Cook until steak gets slightly crispy, about 2 to 3 minutes.

Step 8

Add the sauce. Bring to a boil and cook until it reduces a bit, about 2 minutes.

Step 9

Serve over rice or noodles. Garnish with chopped green onions, if desired.

Step 10

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