Tender Beef & Cashews - cooking recipe

Ingredients
    3/4 lb beef tenderloin steak, cut across the grain into 1/8 inch strips
    3 green onions, sliced
    1/2 cup celery, sliced
    1/2 cup red pepper, sliced
    1/2 cup water chestnut, sliced
    1/3 cup carrot, thinly sliced
    2/3 cup baby corn, drained and cut in half
    2/3 cup cashews, toasted
    chow mein noodles, to serve over
    peanut oil, for stir-frying
    Marinade
    2 tablespoons soy sauce
    2 tablespoons dry sherry
    1/2 teaspoon sesame oil
    2 garlic cloves, minced
    1/2 teaspoon granulated sugar
    1/4 teaspoon ground black pepper
    Sauce
    1 tablespoon cornstarch
    1/4 cup water
    2 tablespoons oyster sauce
Preparation
    Combine marinade ingredients in a bowl and add beef. Toss and let sit at room temperature for 15 minutes.
    Stir water into cornstarch in a small bowl. Add osyter sauce and stir. Set aside.
    Toast the cashews while preparing the vegetables by laying them out on a single layer on a shallow pan. Bake at 350\u00b0F for 5-10 minutes, stirring or shaking often.
    Heat wok until hot, add peanut oil and let it get hot. Add the beef with the marinade and green onions. Stir-fry until done, about 3 - 4 minutes, and transfer to a plate.
    Add some more oil to the wok and let it get hot, then add the vegetables and stir-fry until tender-crisp, about 3 minutes.
    Add the beef and cashews. Stir the cornstarch mixture and add to the wok. Cook until boiling and thickened, about 2 minutes.
    Serve over chow mein noodles.

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