Tasty Beef & Cashew Stir Fry

This tasty beef and cashew nut stir fry recipe uses authentic asian flavours of soy sauce, ginger and ginger to create a rich and aromatic sauce.

Serve with rice or noodles.

Ingredients and Method


  • For the stir fry:
  • 100g Raw Cashew Nuts
  • 900g Beef Sirloin, cut into small pieces
  • 3 Peppers, chopped and de-seeded
  • 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 Garlic Cloves, crushed
  • 2 tsp Ginger, grated
  • 1 tbsp Cornflour
  • 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.
  4. Transfer the cashew nuts to the wok and pour the sauce over the mixture.
  5. Cook until the sauce has thickened (3-5 minutes) garnish with the sliced spring onion and serve with noodles or rice.

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