Recipe 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.
- 340.19 g beef tenderloin steak, cut across the grain into 1/8 inch strips
- 3 green onions, sliced
- 118.29 ml celery, sliced
- 118.29 ml red pepper, sliced
- 118.29 ml water chestnut, sliced
- 78.07 ml carrot, thinly sliced
- 158.51 ml baby corn, drained and cut in half
- 158.51 ml cashews, toasted
- chow mein noodles, to serve over
- peanut oil, for stir-frying
- 29.58 ml soy sauce
- 29.58 ml dry sherry
- 2.46 ml sesame oil
- 2 garlic cloves, minced
- 2.46 ml granulated sugar
- 1.23 ml ground black pepper
- 14.79 ml cornstarch
- 59.14 ml water
- 29.58 ml oyster sauce
Directions See How It's Made
- 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.