Beef & Cashew Stir Fry

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 35mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
  • Sauce
  • 4
    teaspoons cornstarch
  • 12
    cup chicken stock (homade is best)
  • 14
    cup rice wine (dry sherry will work)
  • 1 12
    tablespoons soy sauce
  • 1
    teaspoon toasted sesame oil
  • 2
    teaspoons oyster sauce
  • 2
    teaspoons thai sriracha chili sauce (I like "Flying Goose" brand)
  • Main Ingredients
  • peanut oil, as needed
  • 1
    lb top sirloin steak
  • 10
    scallions, cut into 3/4 inch pieces tops and all
  • 1
    inch fresh ginger, freshly grated
  • 4
    cloves garlic, freshly minced
  • 1
    cup baby carrots, jullienne
  • 4 -5
    sprigs fresh thyme
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DIRECTIONS

  • Cut the steak into 1 1/2 inch wide strips, with the grain.
  • Bag and freeze overnight.
  • Cut into 1/8th inch slices across the grain.
  • Allow to thaw.
  • Mix the sauce ingredients and set aside.
  • Heat wok over high heat.
  • Add 2 TBS oil, swirl to coat.
  • Add 1/3 of the meat.
  • Stir fry 4-5 minutes'til brown.
  • Remove, set aside.
  • Repeat'til all meat is browned and set aside.
  • Reheat wok.
  • Add 3 TBS oil.
  • Swirl to coat.
  • Add Scallions, Ginger, Garlic, and Cashews.
  • Stir fry 2 minutes.
  • Add sauce mixture and meat.
  • Cook, stirring all the while'til sauce thickens.
  • Serve over Jasmine or Basmati Rice cooked with a green cardamom pod, garnished with Carrots and Thyme leaves.
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