Beef with Snow Peas and Cashews

20 Min.
25 Min.
6
Ingredients
pounds stop sirloin, trimmed, sliced very thinly into 2-inch strips
1½ pounds stop sirloin, trimmed, sliced very thinly into 2-inch strips
2
tablespoons grape seed oil
2 tablespoons grape seed oil
3
large cloves garlic, peeled and minced
3 large cloves garlic, peeled and minced
¼
cup low sodium soy sauce
¼ cup low sodium soy sauce
1
tablespoon Better Than Bouillon® Roasted Beef Base
1 tablespoon Better Than Bouillon® Roasted Beef Base
2
teaspoons sweet chili sauce
2 teaspoons sweet chili sauce
¼
teaspoon pepper
¼ teaspoon pepper
1
(8-ounce) package snow peas, rinsed and trimmed
1 (8-ounce) package snow peas, rinsed and trimmed
2
tablespoons corn starch
2 tablespoons corn starch
2
cups cold water
2 cups cold water
3
medium green onions, rinsed, trimmed and thinly sliced on a diagonal
3 medium green onions, rinsed, trimmed and thinly sliced on a diagonal
½
cup chopped cashews
½ cup chopped cashews
6
servings white rice prepared according to package directions
6 servings white rice prepared according to package directions
Directions
  1. In a large skillet, add oil and heat over medium-high heat. Add sirloin strips; cook until nicely browned, about 15 minutes.
  2. Reduce heat to medium and add garlic; stir to combine.
  3. In a small bowl, add soy sauce, Beef Base, chili sauce and pepper; stir to combine. Pour over sirloin in skillet and stir to coat.
  4. Add snow peas; cook and stir until crisp-tender, about 2 minutes.
  5. Whisk together corn starch and water. Gradually stir into skillet until sauce thickens, about 3-5 minutes. Add sliced green onions, stir.
  6. Serve over white rice and garnish with cashews.
Serve with a fresh cucumber salad.

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