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.