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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 ⅓ 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.
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Ingredients
- 1 ½ pounds sirloin steak cut into 1-inch pieces
- 4 tablespoons sugar
- ⅓ 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 ⅓ 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
- 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.
*Nutrition information is automatically calculated based on ingredient data and should be considered an estimate. When multiple ingredient options are provided, the first listed is used for calculation. Optional ingredients and garnishes are not included in the nutrition analysis.
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