Beef Stir-Fry With Cashew Nuts & Noodles
This quick beef stir-fry recipe is easy to make, absolutely delicious and healthy. Its high protein content makes it the perfect post-workout meal but you can enjoy it any time.
The colourful vegetables pack in lots of antioxidants while the cashew nut butter adds a nutty flavour along with healthy fat. This recipe is also gluten and dairy-free if you use tamari instead of soy sauce.
Find out more about The Importance Of Workout Nutrition & What To Eat And When.
High Heat or Low Heat Method
The secret of making a great stir-fry is using a wok over very high heat. Traditionally stir fries are prepared over special burners that get extremely hot but I will give you two options for preparing this dish.
You can either prepare it on low to medium heat in a regular frying pan using olive oil or on a gas cooker over higher heat in a wok using coconut oil. Coconut oil has a higher smoke point which means that you can use it at higher temperatures. Both ways are fine but will result in a slightly different consistency.
If you opt for the high heat method everything gets tossed around in the wok very briefly to maintain the vibrant colours and nutrients.
In the pan, over lower heat, it will take slightly longer and the vegetable will become slightly softer but also retain its nutrients.
How to make the Best Beef Stir-Fry
- The most important thing is to have everything chopped evenly and lined up before you start frying.
- Sort your ingredients by their cooking time, the ingredients that need the longest to cook go in first.
- Always add just one ingredient at a time, fry it briefly and then distribute it to the sides where the heat is lower. Now you add the next ingredient in the middle and start tossing and stirring.
- Tossing and stirring continuously is very important with this method because things can burn quickly.
- Most people will start by frying the finely sliced meat and remove it from the wok once it’s done. In the end, it gets added back and brought up to temperature.
- In this beef stir-fry recipe, I decided to fry the steak in a separate pan and to slice it afterwards. This way I am able to cook it medium. This is just a quirk of mine, feel free to slice it and add it to the regular pan or wok.
- If you cook it in one piece make sure to let it rest before you slice it or all the juices will run out and leave you with a dry piece of meat.
In case you aren’t using high heat and a wok simply follow the instructions in the recipe below.
If you are looking for more post-workout meal inspiration check out my Healthy Turkey Meatballs with Asian-Style Rainbow Chard and my Peanut Butter Protein Bars!
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What is your favourite post-workout meal? Let me know, I’m looking forward to reading your comments.
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Beef Stir-Fry with Cashew Nuts
- 2 lean beef steaks preferably grass-fed
- 1 red onion sliced
- 1 red pepper sliced
- 4 baby corn chopped
- 1 handful mangetout chopped
- 2 tablespoons olive oil divided
- 1 block rice noodles optional
- salt to taste
- black pepper to taste
- 1 handful raw cashew nuts
- 1 1/2 teaspoons cashew butter
- 1 tablespoon tamari or soy sauce
- 1 tablespoon honey
- 1 splash water boiling
- Season the steaks with salt and pepper. Heat 1 tablespoon olive in a pan, add the beef and pan fry for 2-4 minutes each side (depending on the thickness of the cut and how rare you like your meat). Set aside to rest.
- Add the second tablespoon olive oil to a hot pan or wok. Now toss in the red onion, pepper, corn and mangetout and cook for 3-5 minutes.
- After the steak has rested for a couple of minutes slice it and add it to the pan.
- In a small bowl, mix all the ingredients for the sauce and stir until it reaches a smooth consistency.
- Pour the sauce into the pan & stir. Sprinkle the cashew nuts on top and serve.
- If using noodles, prepare them accordingly to the instructions on the package. Most noodles only need to be submerged in boiling water for 2-3 minutes. Drain the noodles and add them to the mix. If you like a lot of sauce you might want to double the sauce recipe.