In a wok, heat oil over medium heat and add the raw cashews. Toast for a couple of minutes until lightly browned. Stir consistently to prevent the nuts from burning. Remove and set aside.
Add the ground beef and stir-fry for 5 minutes until browned.
Add the ginger and garlic. Stir-fry until fragrant.
Add the bell peppers, onion and water chestnuts. Cook until the vegetables start to soften but are still crisp, about 5 minutes.
Season with sea salt and black pepper.
Turn off the heat and mix in toasted cashews before serving.
Serving Size 1
Servings 6
- Amount Per Serving
- Calories 280
- % Daily Value *
- Total Fat 17g27%
- Total Carbohydrate 11g4%
- Protein 21g42%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Ingredients
Directions
In a wok, heat oil over medium heat and add the raw cashews. Toast for a couple of minutes until lightly browned. Stir consistently to prevent the nuts from burning. Remove and set aside.
Add the ground beef and stir-fry for 5 minutes until browned.
Add the ginger and garlic. Stir-fry until fragrant.
Add the bell peppers, onion and water chestnuts. Cook until the vegetables start to soften but are still crisp, about 5 minutes.
Season with sea salt and black pepper.
Turn off the heat and mix in toasted cashews before serving.
