Beef, Broccoli and Cashew Stir Fry

Stir fry.  Super versatile.  You can put anything into it and it tastes great.  A variety or sauces, vegetables, and meats!  And you know what?  I have been in a stir-fry rut.  For years (years, people!) I have made my stir fry the same way: chicken, bag of frozen stir fry veggies, store bought teriyaki sauce, dash of red pepper flakes; done.  Now don’t get me wrong, this stir fry is great, but it is just the same old thing.  Not anymore.  I have finally diversified.

I swapped out my chicken for steak, made a sauce, and didn’t use frozen veggies, and the verdict: great!  Though I will still make our same old chicken stir fry, this one is a definite winner!  A word of warning:  I put nearly ½ tsp of cayenne pepper into my stir fry and this makes it very spicy.  If you don’t like spice, just use a dash of the pepper.

Funny story about this dish…

Remember the other day when my son wouldn’t eat pizza?  He totally ate this super spicy stir fry AND asked for more! He even ate a "lil tree flower" (broccoli) for the first time!  Perhaps I just need to make everything super spicy for him.  HHmmmm…..

Beef, Broccoli and Cashew Stir Fry
An Amy Original inspired by Kraft

2 tsp olive oil
1 lb sirloin steak, sliced thin
2 cloves of garlic, minced
3 cups broccoli florets
1 cup shredded carrots (about 2 carrots)
¼ cup French Dressing
2 tbsp soy sauce
½ tsp ground cayenne pepper (this is quite spicy, reduce to your tastes)
¼ cup Cashews

Heat the olive oil in a large skillet on medium-high heat.  Add the garlic and the steak; cook about 8 minutes or until steak is fully cooked.

Meanwhile, steam broccoli 3 to 4 minutes until tender-crisp.

Once the steak is cooked, stir in dressing, soy sauce, pepper, and carrots.  Cook for 2 minutes or until heated through, stirring occasionally.  Toss with nuts and broccoli and serve with rice.