Beef with Cashews
Beef with Cashews
YIELD Makes 4 servings
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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:
- Cut beef lengthwise in half, then crosswise into 1/8-inch slices.
- 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.
- Combine cornstarch, water, soy sauce, sesame oil, oyster sauce and chili sauce in small bowl; mix well.
- 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
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