Yield: 4 servings
| Measure | Ingredient |
|---|---|
| 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 |
| ½ cup | Water |
| 4 teaspoons | Cornstarch |
| 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.