Hot cooked brown rice or spaghetti squash, shredded
In a small bowl, combine the cornstarch, water and 2 Tbsp. soy sauce until smooth; set aside. In a very large skillet or a wok, stir-fry broccoli and carrots in 1 Tbsp. oil until vegetables begin to soften. Add 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 or spaghetti squash.
You could use any kind of beef. You can also cut the portions
CASHEW BEEF STIR-FRY HEATHY RECIPE
in great health and happiness
Scott White Personal Power Training Professional Fitness Trainer