Cashew Beef Stir Fry

So far so good, I think I like this Whole 30 more than the 21DSD because I can enjoy fruits that are currently in season such as blueberries, cantaloupe and watermelon. I’ve also decided to shy away from nut butters and dried fruit, both of which I heavily relied on before thus contributing to unwanted weight gain. Nut butters and Paleo banana bread became my breakfast staple and now that I am doing the Whole 30, I am embracing going back to basics and eating simple whole foods. My body is thanking me already!

Here is a Cashew Beef Stir Fry recipe that pairs well with cauliflower rice. It can easily be doubled to make enough leftovers for lunch the next day or re purposed into a new meal by adding some vegetables and making an egg frittata out of it.

cashew_beef

5.0 from 3 reviews
Cashew Beef Stir Fry
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Main Dish
Serves: 4
Ingredients
  • 1½ lbs grass fed ground beef
  • 1 large bell pepper, sliced
  • 1 medium onion, sliced
  • 1 can water chestnuts, drained and sliced
  • ½ cup raw cashews (toast on a dry pan for a few minutes until browned)
  • 2 tbsp fresh ginger, grated
  • 1 tbsp fresh garlic, grated
  • 4 tbsp coconut aminos
  • salt and pepper to taste
Instructions
  1. Stir fry beef until lightly browned.
  2. Add ginger, garlic and coconut aminos. Saute until fragrant.
  3. Add bell pepper, onions and water chestnuts. Cook until vegetables are soft.
  4. Adjust seasonings by adding salt and pepper.
  5. Turn off heat and mix in toasted cashews.
  6. Serve.

 

 

PAID ENDORSEMENT DISCLOSURE: In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. Paleo Foodie Kitchen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.

Comments

  1. says

    I love that eating real food as close to its natural state makes me feel so good, it’s great to make a Paleo treat every now and then but I was getting a little carried away with Paleo cookies last month, so absolutely back on track this month, surprised at how easy it was to just not think about Paleo treats.

    • says

      Yes I agree! I’ve realized that Paleo treats have done me more harm than good so I would be limiting that to 1-2x a week after my Whole 30.

  2. Anton says

    I made this dish today and it is absolutely delicious! Next time I will add more cashews though as they really complete the dish. I added small amount of chilli and that complemented the ginger very well.

    5 stars!

    • says

      To make this nightshade free and AIP friendly, you can double up on the water chestnuts or use sliced carrots to substitute for the bell pepper. I would personally go for the carrots since it has that same sweetness and crunch that bell peppers have when cooked. Omit the black pepper and you are all good. Let me know when you get to try it!

  3. AJ says

    Tried it with carrots and it was delicious. The one thing I would do differently is add the carrots a bit earlier since they took a long time to cook. Easy, fast and great tasting recipe. Thanks!

    • says

      Glad to hear it was great with carrots! Yes the cooking time would need to be adjusted since carrots take at least twice as much cooking time as bell peppers. I’m thinking of updating this recipe to add the AIP compliant alternative ;)

    • says

      If you use ground chicken (preferably thighs over breast) you will have to increase the amount of garlic, ginger, salt and pepper since chicken has a milder flavor compared to beef. It is a good substitute but just adjust the seasonings so it doesn’t end up tasting bland.

Trackbacks

Comments