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Tender Beef & Cashews

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“You'll love the soft and crunchy textures and layers of flavor in this most presentable stir-fry. You can subsitute a cheaper cut of beef for the tenderloin and it'll still be wonderful. From Company's Coming.”

Ingredients Nutrition


  1. Combine marinade ingredients in a bowl and add beef. Toss and let sit at room temperature for 15 minutes.
  2. Stir water into cornstarch in a small bowl. Add osyter sauce and stir. Set aside.
  3. Toast the cashews while preparing the vegetables by laying them out on a single layer on a shallow pan. Bake at 350°F for 5-10 minutes, stirring or shaking often.
  4. Heat wok until hot, add peanut oil and let it get hot. Add the beef with the marinade and green onions. Stir-fry until done, about 3 - 4 minutes, and transfer to a plate.
  5. Add some more oil to the wok and let it get hot, then add the vegetables and stir-fry until tender-crisp, about 3 minutes.
  6. Add the beef and cashews. Stir the cornstarch mixture and add to the wok. Cook until boiling and thickened, about 2 minutes.
  7. Serve over chow mein noodles.

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