Prep Time:
25 mins
Cook Time:
15 mins
Additional Time:
8 hrs
Total Time:
8 hrs 40 mins
Servings:
6
Yield:
6 servings
Ingredients
Directions
Whisk soy sauce, sugar, rice wine vinegar, garlic, and 1 tablespoon sesame seeds in a bowl; pour into a resealable plastic bag. Add beef, coat with marinade, squeeze out excess air, and seal bag. Marinate beef in the refrigerator overnight.
Heat peanut oil in a wok or large skillet over medium-high heat; cook and stir beef and marinade until beef is well-browned, about 5 minutes. Stir in asparagus, mushrooms, onion, bell pepper, and green onions; cook and stir until vegetables begin to soften, 3 to 4 minutes. Add cashews and 1 tablespoon sesame seeds; continue cooking until vegetables are tender, 2 to 3 minutes more.
Mix cornstarch and water in a small bowl; stir into beef stir fry until sauce is thickened, about 3 minutes. Sprinkle with remaining 1 tablespoon sesame seeds.
Cook's Note:
If you don't plan on consuming the entire batch the first meal, I suggest you omit the cashews altogether, or add them to each plate when served. They will turn soggy and not be very appealing the second day.
Nutrition Facts (per serving)
| 476 | Calories |
| 27g | Fat |
| 38g | Carbs |
| 24g | Protein |
