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Beef Stir Fry with Asparagus, Mushrooms & Cashews

Servings: 6 servings
Author: Jennifer Locklin

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.