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|
|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.
Serving size: Complete recipe
Calories 2230 Calories from Fat 1351
% Daily Value*
Total Fat 151 g232.8%
Saturated Fat 17.6 g87.8%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 1298.3 mg54.1%
Total Carbohydrates 60 g19.9%
Dietary Fiber 10.4 g41.7%
Sugars 7.7 g
Protein 161 g321.3%
Vitamin A 154% Vitamin C 152%
Calcium 14.2% Iron 54.3%
*Based on a 2000 Calorie diet