Stir Fry Beef with Cashews | Oregon State Tailgate at Home

Stir Fry Beef with Cashews
2 cups long-grain or jasmine rice
1 lb beef, cut into thin strips
1 small white onion, cut into thin wedges
1 tsp minced ginger
1 tsp minced garlic
400 gram tin baby corn
1/2 lb snow peas
1/2 lb broccoli florets
2-3 Tbsp soy sauce
1/2 c orange juice
4 oz cashews

Cook rice as per instructions on label. Add oil to a wok or large frying pan. Heat. Stir fry beef over high heat for 3-4 minutes or until well browned. Remove from pan. Reheat pan and add onion, ginger and garlic. Stir fry for 2 minutes or until the onion is soft. Add the remaining vegetables and stir fry for 3 minutes or until tender but still crisp. Add the soy sauce and orange juice. Stir thoroughly. Return the beef to the pan and stir fry for another minute or until heated through. Mix in cashews. Serve over rice.

Recipe courtesy of Oregon State Volleyball Head Coach Mark Barnard