- 1 pound [454 g] beef rump steak
- 4 tablespoons [60 mL] vegetable oil
- 8 green onions
- 2 cloves garlic
- 1 [about 1-inch / 2.5-cm square] piece fresh ginger root
- 2/3 cup [160 mL] unsalted roasted cashews [about 3 ounces / 85 g]
- 1/2 cup [125 mL] water
- 4 teaspoons [20 mL] cornstarch
- 4 teaspoons [20 mL] soy sauce
- 1 teaspoon [5 mL] sesame oil
- 1 teaspoon [5 mL] oyster sauce
- 1 teaspoon [5 mL] Chinese chili sauce
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- Remove and discard fat from meat.
- Cut meat across the grain into thin, about 2 inches [5 cm] long, slices.
- Heat 2 tablespoons [30 mL] vegetable oil into a wok over high heat.
- Stir-fry half of beef slices into oil until browned, for 3 to 5 minutes.
- Remove from wok and reserve.
- Stir-fry remaining beef slices; remove from wok and reserve.
- Slice green onions into 1-inch [2.5-cm] pieces.
- Crush garlic.
- Pare and chop finely ginger root.
- Heat remaining 2 tablespoons [30 mL] vegetable oil into the wok over high heat.
- Add green onion pieces, crushed garlic, chopped ginger and cashews.
- Stir-fry for 1 minute.
- Mix in reserved beef slices.
- Mix together water, cornstarch, soy sauce, sesame oil, oyster sauce and Chinese chili sauce; pour all over meat mixture.
- Cook stirring until boiling, and thickened.
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