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Spicy Cashew Beef with Veggies in Brown Sauce

Spicy Beef with Vegetables and Mie Noodles in a light and creamy brown Cashew sauce. This stir-fry is ready in no time yet chock-full of flavor. The perfect weeknight dinner which also provides you with leftovers for lunch!
Prep Time20 mins
Cook Time15 mins
Total Time35 mins
Servings: 4
Author: Juli@1000lovelythings


  • 300 g Mie noodles
  • 600 g beef
  • 1 T coconut oil
  • 1/2 cup soy sauce
  • 1/2 cup sweet soy sauce
  • 1/2 cup water
  • 3 T cashew butter
  • 1 - 2 tsp Sriracha depending on how spicy you want your sauce
  • 3 cups mixed bell pepper
  • 4 spring onions
  • 1 Thai Chili
  • 1 cup cashew nuts


  • Cook the Mie Noodles according to the description on the package and set aside
  • Cut the beef into the desired form - I prefer beef stripes
  • Cut the bell pepper - I love to cut it into rings
  • Cut the spring onion in pieces of about 1,5-2 cm lenghth
  • Slice the Thai Chili
  • In a large frying pan melt the coconut butter and then add the beef and stir fry for about 2 min on a medium heat
  • Add the soy sauce, sweet soy sauce, water, Sriracha and cashew butter and stir until boiled up
  • Decrease the heat to low and add all the veggies, the cashew nuts and the Thai Chili
  • Stir-fry until the veggies have reached the desired softness
  • Add the noodles to the pan and mix everything well


I prefer my veggies to remain almost raw and only heat them up to add another texture to the dish
Adjust the Sriracha according to your tastebuds - I prefer 2 tsp to give the dish a little heat but 1 tsp already adds a little zing
If you prefer your beef still slightly undone skip the stirring step in the beginning and add the liquids right after the beef