Ingredients
2 tablespoons cornstarch2 cups cold water4 tablespoons soy sauce, divided1 bunch broccoli, chopped3 medium carrots, julienned2 tablespoons canola oil, divided1 pound beef top sirloin steak, cut into thin strips3 garlic cloves, minced1/2 teaspoon pepper2 medium green peppers, cut into strips2 medium sweet red peppers, cut into strips2 medium onions, halved and sliced1 yellow summer squash, sliced1-1/2 cups salted cashewsHot cooked rice
Preparation
In a small bowl, combine the cornstarch, water and 2 tablespoons soy sauce until smooth; set aside. In a very large skillet or a wok, stir-fry broccoli and carrots in 1 tablespoon oil until vegetables are crisp-tender. Add the beef, garlic, pepper and remaining soy sauce; stir-fry until meat is no longer pink. Remove and keep warm.
In the same pan, stir-fry the green and red peppers, onions and squash in remaining oil until crisp-tender. Return beef to the pan.
Stir cornstarch mixture and gradually add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in cashews. Serve with rice.
