Beef with Cashews (China)

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  • 1 (1 pound) beef rump steak
  • 4 tablespoons vegetable oil
  • 8 scallions
  • 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


  1. Remove and discard fat from meat. Cut meat across the grain into thin slices about 2 inches long.
  2. 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.
  3. Remove from wok. Cook remaining meat and remove from wok.
  4. Cut scallions into 1-inch pieces.
  5. Crush garlic.
  6. Pare ginger and chop finely.
  7. Heat remaining 2 tablespoons vegetable oil in wok over high heat. Add onions, garlic, ginger and cashews. Stir fry 1 minute.
  8. Mix meat into cashew-vegetable mixture.
  9. Combine all remaining ingredients and pour over meat mixture. Cook and stir until liquid boils and thickens.

Makes 4 servings.

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