Stir-Fried Beef with Snow Peas and Cashews
Forget about ordering out for Chinese when you can make this Asian-inspired meal at home. Our easy recipe is ready in about 30 minutes.
Why This Recipe Works
When developing a recipe for Stir-Fried Beef with Snow Peas and Cashews, our goal was a beef-based stir-fry that was as quick to prepare as it was to cook. In this stir-fry, we used lean, beefy flank steak. After the steak froze for 15 minutes, it was firm enough to slice very thinly. Marinating the beef in soy sauce before stir-frying intensified its flavor. Instead of a wok, we used a nonstick skillet to stir-fry the beef and snow peas. The skillet heats faster and hotter than a wok, and is better designed for Western-style ranges.
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