Cashew Beef with Pineapple

This savory-sweet cashew beef with pineapple transforms ordinary dinner into a restaurant-quality experience with minimal effort. The contrast between tender beef, crunchy cashews, and juicy pineapple creates an irresistible texture and flavor combination that rivals your favorite takeout spot.

I created this recipe after a disappointing takeout experience that cost too much and delivered too little flavor. My family now requests this dish at least twice a month, claiming it's better than anything we could order in.

Ingredients

• Beef sirloin: 1 lb thinly sliced against the grain for maximum tenderness
• Raw cashews: 1 cup provides essential crunch and nutty flavor
• Fresh pineapple: 1 cup adds natural sweetness look for one with a fragrant bottom
• Bell pepper: 1 red or green sliced for color and vitamin C
• Onion: 1 medium sliced provides aromatic base
• Garlic: 2 cloves minced adds depth of flavor
• Ginger: 1 tablespoon minced brings warmth and slight spiciness
• Soy sauce: 3 tablespoons creates umami foundation
• Oyster sauce: 2 tablespoons adds richness and complexity
• Hoisin sauce: 1 tablespoon brings sweet and tangy notes
• Vegetable oil: 2 tablespoons for high heat cooking
• Salt and pepper: to taste for final seasoning adjustment

Step-by-Step Instructions

Toast the Cashews:

Heat a large skillet over medium heat without any oil. Add cashews and stir continuously for about 5 minutes until they turn golden brown. Watch carefully as they can burn quickly. The toasting process intensifies their flavor and ensures maximum crunch. Remove to a plate to prevent overcooking.

Sear the Beef:

Heat 1 tablespoon oil in the same skillet over high heat until shimmering. Add beef in a single layer without overcrowding work in batches if needed. Season with salt and pepper. Cook for 2 minutes without stirring then flip and cook 1 more minute. The beef should have a nice brown exterior but still be slightly pink inside. Transfer to a clean plate.

Create the Aromatic Base:

Add remaining tablespoon of oil to the pan. Add onions and cook for 2 minutes until they begin to soften. Add bell peppers and cook for another minute. Stir in minced garlic and ginger and cook for 30 seconds until fragrant but not browned. The pan will be filled with amazing aromas at this point.

Build the Sauce:

Return beef to the pan along with any accumulated juices. Add diced pineapple. Pour in soy sauce oyster sauce and hoisin sauce stirring to coat everything evenly. Allow the mixture to simmer for 2 minutes so the sauce can thicken slightly and the flavors can meld together.

Incorporate the Cashews:

Gently fold in the toasted cashews reserving a few for garnish if desired. Toss everything together for about 1 minute until well combined and heated through. Taste and adjust seasoning with salt and pepper if needed.

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The unexpected star of this dish is actually the humble cashew. I discovered their transformative power accidentally when I ran out of peanuts for a different stir fry recipe. The rich buttery flavor of cashews paired with beef creates a luxurious mouthfeel that keeps my family coming back for seconds.

Meal Prep Magic

This dish is perfect for meal prepping as it stays delicious for up to 3 days in the refrigerator. I recommend storing the cashews separately and adding them just before serving to maintain their crunch. For best results reheat gently in a skillet with a splash of water to revive the sauce.

Smart Substitutions

If beef isn't your preference chicken thighs work wonderfully as they stay juicy throughout cooking. For a vegetarian version extra firm tofu pressed and cut into cubes makes an excellent protein alternative just make sure to use vegetarian oyster sauce. When fresh pineapple isn't available canned pineapple chunks in juice not syrup will work just drain well before adding.

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Serving Suggestions

While rice is the traditional base for this dish consider serving it over cauliflower rice for a lower carb option. For a complete meal add a simple side of steamed broccoli or bok choy. If you enjoy heat sprinkle with red pepper flakes or drizzle with chili oil just before serving.

Cultural Context

This recipe draws inspiration from Cantonese cuisine which often features the contrast of textures and the balance of sweet and savory flavors. Traditional Chinese cooking values the cashew for both its flavor and its symbolic representation of gold and prosperity making this dish particularly popular during New Year celebrations.

Frequently Asked Questions

→ Can I use chicken instead of beef?

Yes, chicken is a great alternative to beef in this dish. Use boneless chicken breast or thighs, sliced thinly, and stir-fry as instructed.

→ What type of cashews should I use?

Raw cashews work best, as you can toast them for extra flavor. Avoid pre-salted or flavored cashews, as they may alter the dish’s taste.

→ Can I make this dish vegetarian?

Absolutely! Substitute the beef with tofu or your favorite plant-based protein. Ensure you adjust the cooking time accordingly.

→ How do I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or microwave before serving.

→ What vegetables can I add to this dish?

Feel free to add snap peas, carrots, broccoli, or zucchini for extra nutrition and variety. Adjust cooking times based on the vegetables you choose.

→ How do I prevent the beef from becoming tough?

To keep the beef tender, avoid overcooking it. Stir-fry quickly on high heat, and ensure it’s sliced thinly against the grain.