Aunt Squishy's Cashew Beef Stir Fry

Lynsee Gilbert


Not all stir-fry has to use the same flavor profile. Enjoy the convenience and ease of one-pot cooking with this sharp and tangy dish.

OPTIONAL: 1 tsp of red pepper flakes gives it some nice kick but you can add more if you really enjoy heat.

SUGGESTION: I like serving this stir fry over cooked white basmati or jasmine rice but it's versatile enough to work great with just about anything!


☆☆☆☆☆ 0 votes

10 Min
45 Min


  • 2 1/2 lb
    ground beef
  • 2 Tbsp
    minced garlic
  • 1 Tbsp
    seasoned salt
  • 1 Tbsp
    onion powder
  • 2 Tbsp
    montreal steak seasoning
  • 1/2 c
    chicken broth
  • 1/4 c
    worcestershire sauce
  • 1 can(s)
    peas & carrots
  • 1 can(s)
  • 1 can(s)
    diced tomatoes
  • 1 bunch
    fresh kale
  • 1 c
    cashew halves & pieces

How to Make Aunt Squishy's Cashew Beef Stir Fry


  1. Combine ground beef, garlic, seasoned salt, onion powder, and montreal steak seasoning in a very large skillet over high heat and cook until beef is thoroughly browned.
  2. While beef is browning, drain liquid from the peas, carrots, and corn and finely chop the kale into very small pieces.
  3. Once beef is cooked, drain off excess fat and return beef to the skillet. Add chicken broth, worcestershire sauce, drained peas/carrots/corn, and diced tomatoes and stir thoroughly.
  4. Continue cooking mixture over medium heat until warmed through. Add diced kale on top of the mixture and cover with a lid (do not stir in the kale just yet).
  5. Cook until kale is slightly wilted (about 5-10 minutes) and has turned a vibrant shade of glossy green. Remove lid, add cashews, and stir mixture together thoroughly and serve.

Printable Recipe Card

About Aunt Squishy's Cashew Beef Stir Fry

Course/Dish: Beef
Main Ingredient: Beef
Regional Style: Southwestern
Dietary Needs: Wheat Free Low Carb Keto
Other Tags: Quick & Easy Healthy
Hashtag: #Paleo

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