Beef with Cashews (China)
1 (1 pound) beef rump steak
4 tablespoons vegetable oil
2 cloves garlic
1 (1-inch square) piece fresh ginger root
2/3 cup unsalted roasted cashews
1/2 cup water
4 teaspoons cornstarch
4 teaspoons soy sauce
1 teaspoon sesame oil
1 teaspoon oyster sauce
1 teaspoon Chinese chili sauce
Remove and discard fat from meat. Cut meat across the grain into thin slices about 2 inches long.
Heat 2 tablespoons of the vegetable oil in wok over high heat. Stir fry half of the meat in oil until brown, 3 to 5 minutes.
Remove from wok. Cook remaining meat and remove from wok.
Cut scallions into 1-inch pieces.
Pare ginger and chop finely.
Heat remaining 2 tablespoons vegetable oil in wok over high heat. Add onions, garlic, ginger and cashews. Stir fry 1 minute.
Mix meat into cashew-vegetable mixture.
Combine all remaining ingredients and pour over meat mixture. Cook and stir until liquid boils and thickens.
Makes 4 servings.