Method:

• In medium bowl, mix beef, soy sauce, garlic and gingerroot; set aside. In small bowl, whisk together sauce ingredients; set aside.

• In wok or large nonstick skillet, heat 1 tablespoon of the oil over high heat about 1 minute. Stir in beef mixture; stir-fry, 2 to 3 minutes or until beef is browned around edges. Transfer beef mixture to clean bowl.

• To empty wok, add remaining 1 tablespoon oil; heat over high heat about 1 minute. Add broccoli and carrots; cook 3 minutes, stirring frequently. Add 2 tablespoons water; cover and cook 2 to 4 minutes, stirring occasionally, until broccoli and carrots are crisp-tender.

• Return beef mixture to wok. Stir in sauce. Cook 1 to 2 minutes, stirring occasionally, until sauce is thickened. Sprinkle each serving with cashews.