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Blueberry and Mascarpone Turnovers
Try this Blueberry and Mascarpone Turnovers recipe provided by Miss Michigan, Nicole Blaszczyk.
Beef with Cashews
Yield: Makes 4 servings
Ingredients:
1
beef top sirloin steak (about 1 pound)
4
tablespoons vegetable oil, divided
4
teaspoons cornstarch
1/2
cup water
4
teaspoons soy sauce
1
teaspoon dark sesame oil
1
teaspoon oyster sauce
1
teaspoon Chinese chili sauce
8
green onions with tops, cut into 1-inch pieces
1
piece fresh ginger (about 1-inch square), peeled and minced
2
cloves garlic, minced
2/3
cup unsalted roasted cashews (about 3 ounces)
Fresh carrot slices and thyme leaves for garnish
Preparation:
1.
Cut beef lengthwise in half, then crosswise into 1/8-inch slices.
2.
Heat 1 tablespoon vegetable oil in wok or large skillet over high heat. Add half of meat; stir-fry 3 to 5 minutes until browned. Remove from wok; set aside. Repeat with 1 tablespoon oil and remaining meat.
3.
Combine cornstarch, water, soy sauce, sesame oil, oyster sauce and chili sauce in small bowl; mix well.
4.
Heat remaining 2 tablespoons vegetable oil in wok or large skillet over high heat. Add green onions, ginger, garlic and cashews; stir-fry 1 minute. Stir cornstarch mixture; add to wok with meat. Cook and stir until sauce boils and thickens. Garnish, if desired.
This recipe appears in:
Chinese
