Cashew Beef and Broccoli Stir Fry

This dish is another Australian inspired meal. One of my favorite Thai main dishes is Cashew Chicken. Although I made it with beef last night, chicken can easily replace the flank steak. I love the spiciness of the chili flakes and paprika that are balanced by the crunchiness and sweetness of the nuts and peppers.

Ingredients
½ teaspoon crushed red peppers
1 teaspoon paprika
1/3 cup low sodium soy sauce
1/3 cup olive oil
2 garlic cloves
1 teaspoon onion powder
1 lb flank steak
2 tablespoons oil
2 packets microwavable brown rice
1 ½ cups frozen broccoli
1 orange or red pepper, cut into cubes
½ cup chicken stock
2 tablespoons low sodium soy sauce
½ cup cashews

Preparation:
1. For the marinade place the first 6 ingredients into a blender and blend for a minute or so until the ingredients are well combined.
2. Cut the meat into cubes, place the pieces into a zip lock bag and cover with the marinade. Place the bag in the refrigerator for at least an hour before cooking.
3. Heat the oil in a wok, or non-stick pan, over medium-high heat. Once the oil is hot, place the steak cubes into the wok and cook until it is cooked the way you prefer (i.e. rare, medium, etc). Remove the meat from the wok but leave the juices in the bottom of the pan.
4. Microwave the rice according to the packaged directions
5. Add the peppers, broccoli, and chicken stock to the wok. Cook for a few minutes until the broccoli is tender-crisp, about 3 minutes. Add the rice and soy sauce and cook for another minute. Add the cashews and give them a quick stir. At this point you can either add the beef back into the wok and stir, then serve OR you can serve the rice and place the beef on top. Either way be ready to eat a delicious meal.