Cilantro-Lime Beef Stir-Fry with Avocado-Cashew Cream

Begin by slicing 1 pound of flank steak into thin strips against the grain.

In a bowl, combine the sliced beef with 2 tablespoons of soy sauce, 1 tablespoon of lime juice, and 1 teaspoon of ground cumin.

Let the beef marinate for at least 15 minutes to absorb the flavors.

While the beef is marinating, prepare the vegetables by chopping 1 red bell pepper, 1 cup of broccoli florets, and 1 cup of snap peas.

In a blender, combine 1 ripe avocado, 1/4 cup of raw cashews (soaked in water for 30 minutes), 2 tablespoons of lime juice, and a pinch of salt.

Blend until smooth and creamy, adding a little water if necessary to reach your desired consistency.

Heat 2 tablespoons of olive oil in a large skillet or wok over medium-high heat.

Once the oil is hot, add the marinated beef and stir-fry for about 3-4 minutes until browned and cooked through.

Remove the beef from the skillet and set aside.

1.

In the same skillet, add the chopped vegetables and stir-fry for 4-5 minutes until they are tender-crisp.

1.

Return the beef to the skillet and toss everything together, adding an additional tablespoon of soy sauce and the zest of 1 lime.

1.

Serve the stir-fry hot, drizzled with the avocado-cashew cream and garnished with fresh cilantro and lime wedges.