Spicy Cantonese Orange Beef with Cashews

tender beef tips, sweet orange sauce, sugar snap peas, cashews, brown rice

1713 Past Meals

Serves: 2 Servings | Time to Table: 30 Minutes | Calories: 727 | Allergens: Contains Soy (Soy Sauce), Gluten (Soy Sauce) + Nuts (Cashews). May also contain Egg, Milk, Peanuts, Soy, Tree Nuts and Wheat. | Excellent Source of: Fiber, Iron, Protein, Vitamin C | Good Source of: Potassium, Vitamin A


  • - Chef's Knife
  • - Large Nonstick Skillet
  • - Liquid Measuring Cup
  • - Measuring Spoons
  • - Medium Bowl
  • - Medium Saucepan with Lid
  • - Small Bowl
  • - Zester

What You Need:

  • - All-Purpose Flour
  • - Coarsely Ground Black Pepper
  • - Kosher Salt or Flake Sea Salt
  • - Vegetable Oil

What We Send:

  • - Beef Tenderloin Tips
  • - Brown Rice
  • - Brown Sugar
  • - Cashews
  • - Crushed Red Pepper
  • - Minced Garlic
  • - Orange Halves
  • - Red Wine Vinegar
  • - Scallions
  • - Soy Sauce
  • - Sugar Snap Peas

Wine Pairings by @grapefriend

The hotter the food, the sweeter the wine – try an off-dry Riesling.

Beer Pairings

The smooth malty sweetness and balanced bitterness of a blonde ale is the perfect pairing here.

TK Table Talk:

What’s your cure for hiccups?

What To Do:

Spicy Cantonese Orange Beef with Cashews- Step 1

1. Cook Rice: In a medium saucepan over high heat, bring 1¼ cups water and ¼ teaspoon salt to a boil. Stir in rice and return to a boil. Reduce heat to low, cover and simmer 25 minutes or until liquid is absorbed. Turn off heat and let stand, covered, for 5 minutes.

Spicy Cantonese Orange Beef with Cashews- Step 2

2. Prepare Meat: If necessary, cut beef into smaller, bite-sized pieces. Place the beef in a medium bowl. Add brown sugar, ONLY 1 tablespoon soy sauce, ONLY ¼ teaspoon crushed red pepper, and garlic. Toss well to coat. Let stand 10 minutes.

Spicy Cantonese Orange Beef with Cashews- Step 3

3. Make Sauce: Zest and juice one of the orange halves and place in a small bowl. Stir together with remaining 1 tablespoon soy sauce, vinegar, ¼ cup water, and 1 tablespoon all-purpose flour.

4. Cut the remaining orange half into small wedges.

Spicy Cantonese Orange Beef with Cashews- Step 4

5. Finish Stir-Fry: Heat 1½ teaspoons vegetable oil in a large nonstick skillet over medium-high heat. Cook beef 3 minutes. Add sugar snap peas. Sauté 2 more minutes. Stir in sauce. Cook 2 minutes or until sauce is thickened. Stir in cashews and scallions.

To Serve: Divide rice between serving plates. Top with beef mixture. Season with salt and pepper to taste. Squeeze remaining orange wedges over the top before serving.

Pro Tip:

Avoid a lumpy sauce by making sure the water is cold before whisking in the flour.


Sure, our TK food containers are recyclable, but we’d rather you upcycle them first. We’re partial to using them to sprout our garden seeds, but we’d love to see how creative you are! Tag us in your photos with @terraskitchen and #arecipeforreallife.