Stir-Fried Beef with Zucchini and Vegetables

Whisk together soy sauce, honey, and cornstarch. Stir in minced garlic and ginger, then season with a pinch of salt and black pepper.

Cut the beef into bite-sized strips. Slice the bell peppers, zucchini, and carrots into chunky pieces.

Lightly toast the cashews in a dry pan over medium heat until golden. Transfer to a plate.

Heat half the sesame oil in a wok or large skillet over high heat. Add the beef and stir-fry for about 10 minutes, stirring occasionally, until nicely browned.

Push the meat to the side of the pan. Add the remaining oil, peppers, zucchini, and carrots. Stir-fry for 3–4 minutes, keeping the vegetables with a slight crunch.

Add the cashews, pour in the soy-honey sauce, and toss everything together.

Keep stir-frying for another 3–5 minutes until the sauce thickens and coats the meat and vegetables evenly.