You'll love the soft and crunchy textures and layers of flavor in this most presentable stir-fry. You can subsitute a cheaper cut of beef for the tenderloin and it'll still be wonderful. From Company's Coming.
- 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
- 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
- 1 tablespoon cornstarch
- 1⁄4 cup water
- 2 tablespoons oyster sauce
- 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°F 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.