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
Ingredients
- 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.
Instructions
- 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.
I’m Jennifer Locklin, author and owner of Jennifer Cooks. I am a trained chef and passionate about good food, cooking for family and friends, and creating recipes that form lasting memories from one generation to the next.
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