Beef with Cashews (China) 1 (1 pound) beef rump steak 4 tablespoons vegetable oil 8 scallions 2 cloves garlic 1 (1-inch square) piece fresh ginger root 2/3 cup unsalted roasted cashews 1/2 cup water 4 teaspoons cornstarch 4 teaspoons soy sauce 1 teaspoon sesame oil 1 teaspoon oyster sauce 1 teaspoon Chinese chili sauce
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 scallions 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 ingredient sand pour over meat mixture. Cook and stir until liquid boils and thickens.
