Tender Beef & Cashews

Submitted by Whipper

"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."

 

• Ready In: 35mins
• Ingredients: 19
• Serves: 4

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

directions

1. Combine marinade ingredients in a bowl and add beef. Toss and let sit at room temperature for 15 minutes.
2. Stir water into cornstarch in a small bowl. Add osyter sauce and stir. Set aside.
3. 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.
4. 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.
5. 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.
6. Add the beef and cashews. Stir the cornstarch mixture and add to the wok. Cook until boiling and thickened, about 2 minutes.
7. Serve over chow mein noodles.

Reviews

[Heydarl]

I made this recipe tonight & got rave reviews. Need to cook the beef without marinade so meat cooks quickly. I also added extra vegetables to our taste.