Ingredients

• 0.5 cups soy sauce
• 0.5 cups white sugar
• 0.33 cups rice wine vinegar
• 0.33 cups minced garlic
• 1 tablespoon sesame seeds
• 1 pound round steak , thinly sliced
• 0.25 cups peanut oil
• 2 cups 1-inch sliced asparagus
• 1 cup sliced fresh mushrooms , or more to taste
• 1 sweet onion , chopped
• 1 red bell pepper , sliced
• 1 bunch green onions , chopped into 1-inch pieces
• 1 cup whole cashews
• 1 tablespoon sesame seeds
• 1 tablespoon cornstarch , Optional
• 1 tablespoon water , Optional
• 1 tablespoon sesame seeds

Instructions

1. 1 Whisk soy sauce, sugar, rice wine vinegar, garlic, and 1 tablespoon sesame seeds in a bowl; pour into a resealable plastic bag. Add beef, coat with marinade, squeeze out excess air, and seal bag. Marinate beef in the refrigerator overnight.
2. 2 Heat peanut oil in a wok or large skillet over medium-high heat; cook and stir beef and marinade until beef is well-browned, about 5 minutes. Stir in asparagus, mushrooms, onion, bell pepper, and green onions; cook and stir until vegetables begin to soften, 3 to 4 minutes. Add cashews and 1 tablespoon sesame seeds; continue cooking until vegetables are tender, 2 to 3 minutes more.
3. 3 Mix cornstarch and water in a small bowl; stir into beef stir fry until sauce is thickened, about 3 minutes. Sprinkle with remaining 1 tablespoon sesame seeds.

Nutrition per serving