Tender Beef & Cashews

By Whipper on February 22, 2006

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    1. 3/4 lb beef tenderloin steak, cut across the grain into 1/8 inch strips
    2. 3 green onions, sliced
    3. 1/2 cup celery, sliced
    4. 1/2 cup red pepper, sliced
    5. 1/2 cup water chestnut, sliced
    6. 1/3 cup carrot, thinly sliced
    7. 2/3 cup baby corn, drained and cut in half
    8. 2/3 cup cashews, toasted
    9. chow mein noodles, to serve over
    10. peanut oil, for stir-frying


    1. 2 tablespoons soy sauce
    2. 2 tablespoons dry sherry
    3. 1/2 teaspoon sesame oil
    4. 2 garlic cloves, minced
    5. 1/2 teaspoon granulated sugar
    6. 1/4 teaspoon ground black pepper


    1. 1 tablespoon cornstarch
    2. 1/4 cup water
    3. 2 tablespoons oyster sauce


  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.