Sweet Sesame Beef Stir Fry
​with Cashews
Hello, I’m Keely! I'm a Canadian Registered Dietitian, an avid food and recipe writer, travel bug and nutrition expert. For more information about me, check out my bio here.
If you’re looking for a quick, flavorful, go-to dinner that never disappoints — this Sweet Sesame Beef Stir Fry with Cashews is it! This has been my trusty weeknight stir fry for over a decade, and my family loves it just as much today as they did the first time I made it.

The real secret? The sauce.

​After living in three different countries (and staring at grocery store shelves full of ingredients I couldn’t even pronounce!), I figured out how to make simple, amazing sauces from scratch with whatever was on hand — and this one’s a winner.
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Toss in whatever veggies are hanging out in your fridge: broccoli, bell peppers, carrots, zucchini, onions… anything goes. The cashews add that perfect crunch, and the sweet-salty-sesame sauce ties everything together beautifully.

Trying to do it alone is hard 

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Keely Fraser, PhD. 
 Registered Dietitian 
INGREDIENTS
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For the stir fry:
  • 500 g beef, thinly sliced (sirloin or flank works best)
  • 1 clove garlic, minced
  • 2–3 cups mixed veggies (broccoli, bell pepper, carrots, zucchini, onions—whatever you have!)
  • ½ cup roasted cashews
  • Oil for cooking
For the sauce:
  • ½ cup chicken stock
  • 1 tablespoon hoisin sauce
  • 1 tablespoon low-sodium soy sauce
  • 1 tablespoon rice vinegar
  • 1 tablespoon honey
  • 1 tablespoon sesame seed oil
To thicken:
  • 1 heaping tablespoon cornstarch
  • ¼ cup cold water
To serve:
  • Your favorite Asian noodles or steamed rice

Sweet Sesame Beef Stir Fry with Cashews

Recipe Makes:  4 servings 
Prep Time: 10-15 minutes
Difficulty: Easy Peasy
This Sweet Sesame Beef Stir Fry with Cashews is sweet, savory, and full of bold flavor.
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Tender slices of beef, crisp vegetables, and crunchy cashews are tossed in a simple homemade sauce with hints of honey, sesame, and garlic — all ready in minutes and perfect served over rice or noodles.

INSTRUCTIONS 

  • Make the sauce:
    • In a small bowl, whisk together chicken stock, hoisin sauce, soy sauce, rice vinegar, honey, and sesame seed oil.
    • In a separate jar or small container, add cornstarch and cold water. Seal and shake until smooth and lump-free. Add this mixture to the sauce and stir well.
  • Cook the beef:
    • Heat a large skillet or wok over medium-high heat. Add a bit of oil and cook the sliced beef until browned and cooked through (about 3-4 minutes). Remove the beef and set aside.
  • Cook the veggies:
    • In the same pan, add a touch more oil if needed and toss in your veggies and minced garlic. Stir fry for 4–5 minutes until tender-crisp.
  • Bring it all together:
    • Add the beef back into the pan with the veggies. Pour the stir fry sauce over everything. Stir well and cook for another 1–2 minutes until the sauce thickens and everything is beautifully coated. Toss in the cashews at the end.
  • Serve:
    • Serve hot over your favorite Asian noodles or a bed of fluffy rice.

Kitchen Notes:
  • No hoisin? A little extra honey and soy sauce will do the trick!
  • Don’t skip the sesame oil — it adds that delicious toasty finish.
  • This sauce also works great with chicken, shrimp, or tofu if you're switching things up!