Beef Broccoli Cashew Stir-Fry


  • 1lb beef kabob meat (or other thinly sliced steak) 
  • 1T olive oil 
  • 2 cups broccoli florets (can substitute or add any veggies your family prefers) 
  • ¼ cup water 
  • ½ cup soy sauce 
  • 3T brown sugar 
  • 1 ½ t ground ginger 
  • ½ t salt 
  • ½ cup cashews 
  • 1 small can water chestnuts 
  • 1 cup rice (not minute rice)
  • 2 cups water 
  • 1t butter 
  • Pinch salt


  1. Prepare the rice. (bring rice water butter & salt to boil, stir once, reduce heat and simmer covered 13 minutes) 
  2. In a separate pan slice your meat into thin slices and brown in the oil until well cooked on all sides.
  3. Add broccoli, water, soy sauce, brown sugar, ginger and salt to the cooked meat. Heat on high for 6 minutes (or desired tenderness). 
  4. Add cashews to the broccoli and heat, stirring to prevent over browning, 2 minutes. 
  5. Add water chestnuts and continue frequent stirring for 2 minutes. 
  6. Once all ingredients are well heated. Serve over rice. 


Growing up we often had stir-fry, but Ryan isn't a huge soy sauce fan, so I needed a fresh twist to make it house of Hulse approved. We eat a fair amount of meat and potatoes and having five kids I've eaten enough mac and cheese to hold me for a lot of years, so I like serving over rice for a change of pace. Ryan likes teriyaki so I tried and combine several recipes until I got it to match our tastes. I despise buying spices and unusual ingredients that will age in my cabinet, but other than the ginger (which I've found several uses for) all these ingredients are regulars in my cabinet. I love adding the cashews and water chestnuts for that extra crunch but switch your veggies to please your crowd. I'm also not going to lie, sometimes I just buy teriyaki sauce and add after the meat veggies and cashews are browned with the water. Mom's need supper to be good, but simple is always a plus.

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