| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Vegetables | Chinese | Archived, Beef/veal, China | 4 | Servings |
INGREDIENTS
| 1 | Pound beef rump steak | |
| 4 | T | Vegetable oil |
| 8 | Green onions | |
| 2 | Cloves garlic | |
| 1 | Piece fresh ginger root | |
| 2/3 | c | Unsalted roasted cashews |
| 1/2 | c | Water |
| 4 | t | Cornstarch |
| 4 | t | Soy sauce |
| 1 | t | Sesame oil |
| 1 | t | Oyster sauce |
| 1 | t | Chinese chili sauce |
INSTRUCTIONS
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 green onions 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 ingredients and pour over meat mixture. Cook and stir until liquid boils and thickens. Recipe courtesy of: Catherine Vanicek, 26 Mar 93 19:13:04 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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Nutrition (calculated from recipe ingredients)
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Calories: 153
Calories From Fat: 134
Total Fat: 15.2g
Cholesterol: 0mg
Sodium: 220.3mg
Potassium: 40.4mg
Carbohydrates: 4.2g
Fiber: <1g
Sugar: <1g
Protein: <1g