Why You’ll Love This Recipe
This recipe is fast, flavorful, and better than takeout. The ginger adds a fresh, aromatic kick while the cashews bring a delicious crunch. It’s easy to prepare in one pan, making it perfect for busy weeknights. Plus, it pairs beautifully with rice or noodles for a complete meal.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the beef:
thinly sliced beef (flank steak or sirloin)
soy sauce
cornstarch
oil
For the sauce:
fresh ginger
garlic
soy sauce
hoisin sauce
brown sugar or honey
rice vinegar
sesame oil
For the stir-fry:
cashews
green onions
bell peppers (optional)
Directions
In a bowl, toss the sliced beef with soy sauce and cornstarch until evenly coated.
Heat oil in a large skillet or wok over medium-high heat.
Add the beef and cook until browned and cooked through. Remove from the pan and set aside.
In the same pan, add a bit more oil if needed and sauté minced garlic and grated ginger until fragrant.
Stir in soy sauce, hoisin sauce, brown sugar or honey, rice vinegar, and sesame oil to create the sauce.
Return the cooked beef to the pan and toss to coat in the sauce.
Add cashews and any optional vegetables like bell peppers, stirring until everything is well combined and heated through.
Garnish with sliced green onions.
Serve immediately over rice or noodles.
Servings and timing
This recipe serves about 3 to 4 people.
Prep time: 10 minutes
Cook time: 10 minutes
Total time: about 20 minutes
Variations
You can substitute beef with chicken, shrimp, or tofu for a different protein. Add vegetables like broccoli, snap peas, or carrots for extra nutrition. Adjust sweetness or spice by modifying the sauce ingredients. For a low-carb option, serve with cauliflower rice.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat in a skillet or microwave until warmed through.
For best texture, reheat on the stovetop.
FAQs
What cut of beef works best?
Flank steak or sirloin are ideal for tenderness and quick cooking.
Can I make this less sweet?
Yes, reduce the amount of sugar or honey.
Can I use roasted cashews?
Yes, roasted cashews add extra flavor and crunch.
Can I add spice?
Yes, add chili flakes or sriracha for heat.
Can I make this gluten-free?
Yes, use gluten-free soy sauce and hoisin alternatives.
How do I keep beef tender?
Slice it thinly against the grain and avoid overcooking.
Can I meal prep this?
Yes, it stores and reheats well.
What can I serve with this?
Rice, noodles, or vegetables are great options.
Can I freeze it?
Yes, though the texture of the cashews may change slightly.
Is this better than takeout?
Many find it fresher, quicker, and just as flavorful.
Conclusion
20 minute ginger cashew beef is a quick and delicious meal that delivers bold flavors with minimal effort. With its tender beef, savory sauce, and crunchy cashews, it’s a satisfying dish that’s perfect for busy days and easy dinners.
Print20 Minute Ginger Cashew Beef
This 20 minute ginger cashew beef is a quick and flavorful stir-fry with tender beef, a savory ginger-garlic sauce, and crunchy cashews. It is a fast, satisfying dinner that pairs perfectly with rice or noodles.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 3 to 4 servings
- Category: Main Course
- Method: Stir-Fry
- Cuisine: Asian-Inspired
- Diet: Halal
Ingredients
- 1 pound flank steak or sirloin, thinly sliced
- 2 tablespoons soy sauce
- 1 tablespoon cornstarch
- 1 tablespoon oil
- 1 tablespoon fresh ginger, grated
- 3 cloves garlic, minced
- 3 tablespoons soy sauce
- 2 tablespoons hoisin sauce
- 1 tablespoon brown sugar or honey
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 3/4 cup cashews
- 3 green onions, sliced
- 1 bell pepper, sliced (optional)
Instructions
- In a bowl, toss the sliced beef with 2 tablespoons soy sauce and cornstarch until evenly coated.
- Heat the oil in a large skillet or wok over medium-high heat.
- Add the beef and cook for 3 to 4 minutes, stirring often, until browned and cooked through. Remove the beef from the pan and set aside.
- In the same pan, add the ginger and garlic and cook for 30 seconds until fragrant.
- Stir in 3 tablespoons soy sauce, hoisin sauce, brown sugar or honey, rice vinegar, and sesame oil to make the sauce.
- Return the cooked beef to the pan and toss well to coat in the sauce.
- Add the cashews and bell pepper if using, then stir-fry for 1 to 2 minutes until heated through.
- Garnish with sliced green onions and serve immediately over rice or noodles if desired.
Notes
- Slice the beef thinly against the grain for the most tender texture.
- Roasted cashews add extra flavor and crunch.
- Add broccoli, snap peas, or carrots for more vegetables.
- For extra heat, add chili flakes or sriracha to the sauce.
- Chicken, shrimp, or tofu can be used instead of beef.
- Serve with rice, noodles, or cauliflower rice.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat on the stovetop for the best texture.
Nutrition
- Serving Size: 1 serving
- Calories: 410 kcal
- Sugar: 7 g
- Sodium: 780 mg
- Fat: 24 g
- Saturated Fat: 4 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 1 g
- Protein: 32 g
- Cholesterol: 75 mg
