Cashew Beef Stir-Fry

Prep/Total time: 30 min.
Yield: 7 servings

2 T. cornstarch
2 C. cold water
4 T. soy sauce, divided
1 bunch broccoli, chopped
3 medium carrots, julienned
2 T. canola oil, divided
1 lb. boneless beef sirloin steak, cut into thin strips
3 garlic cloves, minced
1/2 tsp. pepper
2 medium green peppers, cut into strips
2 medium sweet red peppers, cut into strips
2 medium onions, halved and sliced
1 yellow summer squash, sliced
1-1/2 C. salted cashews
Hot cooked rice

In a small bowl, combine the cornstarch, water and 2 T. soy sauce until smooth; set aside. In a very large skillet or a wok, stir-fry broccoli and carrots in 1 T. oil until vegetables begin to soften. Add the beef, garlic, pepper and remaining soy sauce; stir-fry until meat is no longer pink. Remove and keep warm.
In the same pan, stir-fry the green and red peppers, onions and squash in remaining oil until crisp-tender. Return beef to the pan. Stir cornstarch mixture and add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in cashews. Serve with rice.

*Taste of Home*