Cashew Beef and Broccoli Stir Fry

• 1 Pre Ribeye steak patted dry
• 1 tsp high heat oil 
• 1 tsp salt

• 1 tsp high heat oil
• 2 cups broccoli florets
• 1 yellow onion
• 1 yellow pepper
• 1 cup snap peas
• 1/2 cup chopped cashews

Sauce Ingredients

• 1/2 cup Soy Sauce*
• 2 tbsp cashew butter, sun butter, or almond butter
• 1 tsp ground ginger
• 1 tsp garlic granules
• 2 tsp apple cider vinegar
• 2 tsp maple syrup
• 1/4 tsp salt 
• 1 tsp Sriracha (plus extra for seasoning)

1. Preheat a large skillet to medium-high. Salt ribeye on both sides, then rub oil on both sides. Place steak into hot skillet. 
2. Flip after about 3.5 minutes of consistent cooking, or until a nice sear has formed. Cook it for an additional 2 minutes on the other side and remove from pan.
3. In the same pan, add 1 tsp oil, onion, and yellow pepper. Cook for about 5 minutes until soft. If using a cast-iron pan, add a little water to steam veggies.
4. Add broccoli, snap peas, and half the cashews, sauté for about 3 minutes, or until the veggies have some color. 
5. In the meantime, make the sauce: Whisk all the ingredients together in a small bowl until completely emulsified. Pour mixture over the veggies and give it a good stir. Simmer and turn the heat too low to let the sauce reduce. 
6. Slice the steak. Place the pieces into the stir fry. 
7. Serve in a bowl, on top of rice, or cauliflower rice.

Recipe by Chef Sarah Russo, @chefsarahrusso