| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Vegetables | Chinese | Chinese, Beef | 4 | Servings |
INGREDIENTS
| 1 | lb | Beef rump steak |
| 4 | tb | Vegetable oil |
| 8 | Green onions | |
| 2 | Cloves garlic | |
| 1 | Piece fresh ginger root | |
| 2/3 | c | Unsalted roasted cashews |
| 1/2 | c | Water |
| 4 | ts | Cornstarch |
| 4 | ts | Soy sauce |
| 1 | ts | Sesame oil |
| 1 | ts | Oyster sauce |
| 1 | ts | Chinese chili sauce |
INSTRUCTIONS
1. 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. 2. Cut green onions into 1/inch pieces. Crush garlic. Pare ginger and chop finely. 3. Heat remaining 2 tablespoons vegetable oil in wok over high heat. Add onions, garlic, ginger and cashews. Stir-fry 1 minute. 4. Mix meat into cashew-vegetable mixture. Combine all remaining ingredients and pour over meat mixture. Cook and stir until liquid boils and thickens. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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