20 Minute Ginger Cashew Beef

• servings: 6 servings
• active time: 10 minutes
• total time: 20 minutes

Ingredients

3 tablespoons sesame oil (or olive oil)

2 pounds flank or skirt steak, thinly sliced

1 tablespoon arrowroot powder or cornstarch

1 1/2 cups broccoli

2 shallots, sliced

3 tablespoons salted butter

4 cloves garlic, chopped

1 tablespoon chopped fresh or pickled ginger

1 cup cashews

1/3 cup tamari or soy sauce

1/3 cup sweet Thai red chile sauce

2 tablespoons pickled ginger juice or rice vinegar

1 mango, chopped

1 jalapeño, seeded, if desired, and chopped

1/2 cup fresh Thai basil or cilantro. chopped

2 green onions, chopped

2 tablespoons lime juice

coconut rice, for serving (see notes)

Directions

1. In a large skillet, combine the oil, steak, cornstarch, and black pepper. Cook over medium heat until seared, about 5 minutes. Add the broccoli and the shallots. Mix in the butter, garlic, ginger, and cashews. Cook 2 minutes, until the butter browns and the steak gets crispy.2. Add the tamari, sweet Thai chile sauce, and ginger juice. Cook until the sauce thickens slightly. Remove from the heat.3. To make the mango salsa. Combine all ingredients in a bowl. 4. Serve the steak, broccoli, and remaining sauce over bowls of coconut rice. Top with mango and, if desired, add a bit of creamy honey mustard or spicy mayo. Enjoy!

Nutrition

• Calories: 542 kcal
• Unsaturated Fat: 5 g