Ginger Cashew Beef Stir-Fry

📝 Ingredients

• 675 g 1-1/2lb beef sirloin, cut into thin strips and patted dry
• 1 tbsp magic mushroom powder
• 2 medium zucchinis (diced)
• 1 carrot (thinly sliced)
• 1 portebello mushroom (diced)
• 1/2 yellow bell pepper (sliced)
• 1/2 red bell pepper (sliced)
• 2 tbsp fresh ginger (finely chopped)
• 1 large clove garlic (minced)
• 1/4 cup rice wine vinegar
• 2 tsp toasted hazelnut almond butter (or other all natural nut butter)
• 2 tbsp coconut aminos
• 1 tbsp sesame oil
• 1 tbsp fish sauce
• 1 tsp Chinese 5 spice
• 2-3 dried birds eye chili peppers
• 1 tsp tapioca flour
• 1/4 cup water
• 1/4 cup unsalted dry roasted cashews
• 2-3 tsp fresh cilantro (chopped)
• 2 green onions (chopped)

👨‍🍳 Instructions

1. 1In a small mixing bowl, add all the ingredients for the sauce and whisk until well incorporated.
2. 2Sprinkle the magic mushroom powder over the pieces meat and toss to coat meat as evenly as possible. (alternatively, you could sprinkle generously with salt and pepper)
3. 3Heat a generous amount of coconut oil in a wok set over very high heat. When your wok is scorching hot, add beef strips in 2 or 3 batches and saute very quickly, about 45 seconds to one minute total, until just browned but still slightly under-cooked.
4. 4Transfer the cooked meat to a bowl to collect the juices.
5. 5Once all the meat is cooked, add zucchini, carrots, mushrooms, bell peppers, ginger and garlic to the wok. Again, sauté until just tender, about 2-3 minutes total.
6. 6Add cilantro, green onions and sauce. Stir well and continue cooking for about 1 minute, until the sauce thickens.
7. 7Throw meat back in, add cashews, give one final stir and serve.