Title: Beef with Cashews
Categories: China, Beef/veal, Archived
Yield: 4 Servings

1 Pound 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

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.

Recipe courtesy of: Catherine Vanicek, 26 Mar 93 19:13:04

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip