Beef with Cashews the Editors of Publications International, Ltd.
Beef with Cashews
Makes 4 servings
|1||beef top sirloin steak (about 1 pound)|
|4||tablespoons vegetable oil, divided|
|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|
- 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.
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