Yield: 4 servings
|1 pounds||Beef rump steak|
|4 tablespoons||Vegetable oil|
|8 \N||Green onions|
|2 \N||Cloves garlic|
|1 \N||Piece fresh ginger root|
|⅔ cup||Unsalted roasted cashews|
|4 teaspoons||Soy sauce|
|1 teaspoon||Sesame oil|
|1 teaspoon||Oyster sauce|
|1 teaspoon||Chinese chili sauce|
1. Remove and discard fat from meat. Cut meat across the grain into thin slices about 2 inches long. Heat 2 tablespoons of the vegetable oil in wok over high heat. Stir-fry half of the meat in oil until brown, 3 to 5 minutes. Remove from wok. Cook remaining meat and remove from wok.
2. Cut green onions into 1/inch pieces. Crush garlic. Pare ginger and chop finely.
3. Heat remaining 2 tablespoons vegetable oil in wok over high heat.
Add onions, garlic, ginger and cashews. Stir-fry 1 minute.
4. Mix meat into cashew-vegetable mixture. Combine all remaining ingredients and pour over meat mixture. Cook and stir until liquid boils and thickens.