Beef With Cashews
|Beef rump steak||1 Pound, trimmed|
|Vegetable oil||4 Tablespoon (Divided)|
|Water||1⁄2 Cup (8 tbs)|
|Soy sauce||4 Teaspoon|
|Sesame oil||1 Teaspoon|
|Oyster sauce||1 Teaspoon|
|Chili sauce||1 Teaspoon|
|Green onions||8 , cut into 1 inch piece|
|Garlic||2 Clove (10 gm), crushed|
|Ginger piece||1 , pared and finely chopped (About 1 Inch Square)|
|Unsalted roasted cashews||2⁄3 Cup (10.67 tbs)|
Cut beef across the grain into thin slices about 2 inches long.
Heat 2 tablespoons of the vegetable oil in wok or large skillet over high heat.
Stir-fry 1/2 of beef until brown, 3 to 5 minutes.
Remove and set aside.
Repeat with remaining beef.
Combine water, cornstarch, soy sauce, sesame oil, oyster sauce and chili sauce in small bowl; mix well.
Heat remaining 2 tablespoons vegetable oil in wok over high heat.
Add onions, garlic, ginger and cashews.
Stir-fry 1 minute.
Add meat and cornstarch mixture.
Cook and stir until liquid boils and thickens.