Print
ShareThis
Sausage and Chicken Gumbo
Contrary to popular belief, Southern cuisine does not have to involve frying everything (but it helps in many cases). Learn the secrets of country cooking with our Southern recipes. Y'all enjoy.
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
