Cashew Beef Stir-Fry

• 2 tablespoons cornstarch
• 2 cups cold water
• 4 tablespoons soy sauce, divided
• 1 bunch broccoli, chopped
• 3 medium carrots, julienned
• 2 tablespoons canola oil, divided
• 1 pound beef top sirloin steak, cut into thin strips
• 3 garlic cloves, minced
• 1/2 teaspoon pepper
• 2 medium green peppers, cut into strips
• 2 medium sweet red peppers, cut into strips
• 2 medium onions, halved and sliced
• 1 yellow summer squash, sliced
• 1-1/2 cups salted cashews
• Hot cooked rice

1. 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.
2. 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.
3. 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.

cornstarch, cold water, soy sauce, broccoli, carrots, canola oil, garlic, pepper, green peppers, sweet red peppers, onions, yellow summer, cashews, rice

Taken from www.tasteofhome.com/recipes/cashew-beef-stir-fry/ (may not work)