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beef With Cashews (china) 1 (1 Pound) Beef Rump Steak
4 Tablespoons Vegetable Oil
8 Scallions
2 Cloves Garlic
1 (1-inch Square) Piece Fresh Ginger Root
2/3 Cup Unsalted Roasted Cashews
1/2 Cup Water
4 Teaspoons Cornstarch
4 Teaspoons Soy Sauce
1 Teaspoon Sesame Oil
1 Teaspoon Oyster Sauce
1 Teaspoon Chinese Chili Sauce 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. cut Scallions Into 1-inch Pieces. Crush Garlic. Pare Ginger And Chop Finely. Heat Remaining 2 Tablespoons Vegetable Oil In Wok Over High Heat. Add Onions, Garlic, Ginger And Cashews. Stir Fry 1 Minute. Mix Meat Into Cashew-vegetable Mixture. Combine All Remaining Ingredient Sand Pour Over Meat Mixture. Cook And Stir Until Liquid Boils And Thickens. makes 4 Servings. |
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