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Beef With Cashews's picture
  Ginger piece 1
  Beef rump steak 1 Pound, trimmed
  Vegetable oil 4 Tablespoon, divided
  Cornstarch 4 Teaspoon
  Water 1⁄2 Cup (8 tbs)
  Soy sauce 4 Teaspoon
  Sesame oil 1 Teaspoon
  Oyster sauce 1 Teaspoon
  Chinese chili sauce 1 Teaspoon
  Green onions 8 , cut into 1 inch pieces
  Green onions 8 , cut into pieces
  Garlic 2 Clove (10 gm), minced
  Unsalted roasted cashews 3 Ounce

1. Peel and finely chop ginger; set aside. Cut meat across grain into thin slices about 2 inches long.
2. Heat 1 tablespoon vegetable oil in wok over high heat. Add 1/2 of meat; stir-fry until browned, 3 to 5 minutes. Remove from wok; set aside. Repeat with 1 tablespoon oil and remaining meat.
3. Combine cornstarch, water, soy sauce, sesame oil, oyster sauce and chili sauce in small bowl; mix well.
4. Heat remaining 2 tablespoons vegetable oil in wok or large skillet over high heat. Add ginger, onions, garlic and cashews; stir-fry 1 minute. Stir cornstarch mixture; add to wok with meat. Cook and stir until liquid boils and thickens.

Recipe Summary

Difficulty Level: 
Side Dish
Stir Fried

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