Beef & Cashew Stir Fry - cooking recipe

Ingredients

Sauce
4 teaspoons cornstarch
1/2 cup chicken stock (homade is best)
1/4 cup rice wine (dry sherry will work)
1 1/2 tablespoons soy sauce
1 teaspoon toasted sesame oil
2 teaspoons oyster sauce
2 teaspoons thai sriracha chili sauce (I like \"Flying Goose\" brand)
Main Ingredients
peanut oil, as needed
1 lb top sirloin steak
10 scallions, cut into 3/4 inch pieces tops and all
1 inch fresh ginger, freshly grated
4 cloves garlic, freshly minced
1 cup roasted cashews
1 cup baby carrots, jullienne
4 -5 sprigs fresh thyme

Preparation

Cut the steak into 1 1/2 inch wide strips, with the grain.
Bag and freeze overnight.
Cut into 1/8th inch slices across the grain.
Allow to thaw.
Mix the sauce ingredients and set aside.
Heat wok over high heat.
Add 2 TBS oil, swirl to coat.
Add 1/3 of the meat.
Stir fry 4-5 minutes'til brown.
Remove, set aside.
Repeat'til all meat is browned and set aside.
Reheat wok.
Add 3 TBS oil.
Swirl to coat.
Add Scallions, Ginger, Garlic, and Cashews.
Stir fry 2 minutes.
Add sauce mixture and meat.
Cook, stirring all the while'til sauce thickens.
Serve over Jasmine or Basmati Rice cooked with a green cardamom pod, garnished with Carrots and Thyme leaves.