Chinese beef with cashews

Yield: 4 servings

Measure Ingredient
1 pounds Beef rump steak
4 tablespoons Vegetable oil
8 Green onions
2 Cloves garlic
1 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.

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