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Tasty Beef & Cashew Stir Fry


For the stir fry:

  • 100g raw cashew nuts
  • 900g beef sirloin cut into small pieces
  • 3 peppers chopped and de-seeded. (red, yellow or green, or a combination of colours)
  • 1 large courgette chopped into small chunks
  • 250g mangetout
  • 3 large spring onions, sliced
  • 1 tbsp vegetable oil

For the sauce:

  • 50ml soy sauce
  • 2 tbsp clear honey
  • 4 crushed garlic cloves
  • 2 tsps grated ginger
  • 1 tbsp corn flour
  • salt and pepper to taste


  1. Whisk together the ingredients for the sauce and set to one side.
  2. Heat the cashew nuts in a Typhoon wok until golden brown, stirring frequently. Transfer the nuts to a bowl.
  3. Heat the vegetable oil in the wok then add the beef. Cook until brown and crispy, stirring frequently (5-7 minutes). Add the peppers, courgette and mangetout to the wok, use a splash more of vegetable oil if needed. Cook for 5 minutes. Transfer the cashew nuts to the wok and pour the sauce over the mixture.
  4. Cook until the sauce has thickened (3-5 minutes) garnish with the sliced spring onion and serve with noodles or rice.