4 Cloves Garlic, coarsely chopped 1/2 tsp Ground Ginger 1 tsp Brown Sugar, Packed 1/4 tsp Crushed Red Pepper Flakes (to taste) 1/4 Cup Soy Sauce 1 oz Red Wine 12 oz Beef sirloin, cut into strips 1/2 Cup Cashews, dry roasted and unsalted (or you can toast raw ones) 1 tsp Corn Starch 1/2 Cup Water
Makes 4 servings of 1.5 to 2 Cups each.
Cut up celery, onion and broccoli. Set aside.
Combine next 6 ingredients in a large bowl, and marinade beef in this mixture for 1+ hours.
Place olive oil in wok or saute pan, and heat. Add in beef, reserving marinade. Cook beef until nearly cooked through, pouring off juices (add to marinade) as necessary to brown.
Add in celery, onion and broccoli and stir-fry until bright green. Add in marinade and cashews, and heat through.
Mix corn starch into water, making sure there are no lumps. Add this mixture to the stir-fry. Cook until sauce thickens. Adjust spices and soy sauce as desired. Add more water if sauce becomes too thick.
Had this for dinner last night, threw in a couple of mushrooms and carrot matchsticks that I had in the frig, didn't add many calories, but lots of color. I think these are generous portions, fed 3 & had leftovers for at least 2 or 3. Paired with "foul proof brown rice" search for it - good stuff!
I skipped the cashews and cornstarch, used frozen broccoli, and served over brown rice. I added a little honey and black bean sauce at the end for extra texture (since I didn't have cornstarch) and taste. Tasty!