Chinese Cashew Beef Stir-fry
with Garlic Rice- Cashews
- Mustard
- Sesame
- Soy
- Sulphites
- Sesame
- Soy
- Crustaceans
- Milk
- Mustard
- Wheat
- Sulphites
- Fish
- Egg
- May contain traces of allergens
- Tree nuts
- Peanuts
Packed with plenty of veggies and tender beef, this dish is a perfect recipe to make for a weeknight meal! Made with authentic Chinese flavours, a touch of spice and served over garlic rice, this dish is a perfect alternative to your favourite take out!
Ingredients
250 g
Ground Beef
¾ cup
Basmati Rice
227 g
Snow Peas
2 unit(s)
Green Onion
1 unit(s)
Zucchini
2 tbsp
Garlic Puree
(May be present: Sesame, Soy, Crustaceans, Milk, Mustard, Wheat, Sulphites, Fish, Egg)
28 g
Cashews, chopped
(Contains: Cashews May be present: Soy, Milk, Sesame, Sulphites, Tree nuts, Mustard, Wheat, Peanuts, Egg)
4 tbsp
Hoisin Sauce
(Contains: Mustard, Sesame, Soy May be present: Sulphites, Crustaceans, Egg, Fish, Milk)
1 tbsp
Cornstarch
(May be present: Mustard, Sesame, Soy, Sulphites, Wheat, Egg, Fish, Milk)
2 tbsp
Sweet Chili Sauce
(May be present: Egg, Soy, Mustard, Wheat, Fish, Sesame, Milk, Sulphites, Crustaceans)
1 tbsp
Soy Sauce
(Contains: Sulphites, Soy May be present: Fish, Milk, Mustard, Sesame, Wheat, Egg)
Not included in your delivery
2 tbsp
Oil*
0.13 tsp
Pepper*
0.13 tsp
Salt*
Nutrition Values
Utensils
Cooking Steps
- Heat a medium pot over medium-high heat.
- When hot, add ½ tbsp (1 tbs) oil, then rice and half the garlic puree. Cook, stirring often, until fragrant, 2-3 min.
- Add 1 ¼ cups (2 1/2 cups) water and bring to a boil over high heat. Reduce heat to low. Cover and cook, until rice is tender and liquid is absorbed, 12-14 min.
- Remove from heat. Set aside, still covered.
- Meanwhile, trim snow peas, then half crosswise.
- Cut zucchini in half lengthwise, then into 1/4-inch thick
half-moons. - Thinly slice green onions.
- Whisk together soy sauce, sweet chili sauce, cornstarch, 2 tbsp (4 tbsp) hoisin sauce and 3/4 cups (1 1/4 cups) water in a medium bowl. Set aside.
- Heat a large non-stick pan over medium heat. Add cashews to the dry pan. Toast, stirring often, until golden-brown, 4-5 min. (TIP: Keep your eye on them so they don't burn!) Transfer to a plate.
- Reheat the same pan over medium-high. When hot, add 1 tbsp (2 tbsp) oil, then zucchini. Cook stirring often, until beginning to soften, 2 min.
- Add snow peas and remaining garlic puree. Cook, stirring often, until tender-crisp, 2-3 min. Season with salt and pepper.
- Remove from heat, then transfer veggies to another plate. Cover to keep warm.
- Reheat the same pan over medium-high. When hot, add ½ tbsp (1 tbsp) oil, then beef. Cook, breaking up beef into smaller pieces, until no pink remains, 4-5 min.**
- Season with salt and pepper.
- Re-whisk hoisin-soy mixture, then add to pan with the beef.
- Bring to a boil and cook until slightly thickened, 2-3 min.
- Fluff rice with a fork. Stir in half the green onions.
- Divide rice between plates.
- Top with veggies, beef and sauce from pan.
- Sprinkle cashews and remaining green onions over top.
If you've opted to get beef, cook it in the same way the recipe instructs you to cook the pork.
Customer reviews
Review summary
Updated on Feb 2026- Flavor: Many found the dish bland or lacking flavor; consider adding more spices or reducing water in the sauce for a stronger taste.
- Ease of prep: Some noted the rice needed longer cooking time than specified; adjust to 30 minutes for properly cooked basmati rice.
- Suggestions: Add mushrooms, sweet onion, and red pepper to boost flavor; increase the amount of cashews and snow peas for more texture.
- Portions: Several reviewers mentioned wanting more cashews in the dish for added crunch and flavor.
