Recipe Ingredients: |
1 |
beef top sirloin steak (about 1 pound) |
4 |
tablespoons vegetable oil |
4 |
teaspoons cornstarch |
1/2 |
cup water |
4 |
teaspoons soy sauce |
1 |
teaspoon dark sesame oil |
1 |
teaspoon oyster sauce |
1 |
teaspoon chili sauce |
8 |
green onions with tops cut into 1 inch pieces |
1 |
piece of fresh ginger peeled and minced |
2/3 |
cup Roasted Cashews |
1/2 |
cup straw mushrooms |
1/4 |
cup water chestnuts |
1/2 |
cup green bell peppers |
|
fresh carrot slices and thyme leaves for garnish |
Cooking Directions: |
1. |
Cut beef lenghwise in half, then crosswise into 1/8-inch slices.
|
2. |
Heat oil in wok or large nonstick skillet over medium-high heat until hot. Add onions; stir-fry 1 minute. Add beef; stir-fry 2 minutes or until browned. Add mushrooms, pepper and water chestnuts; stir-fry 3 minutes or until vegetables are crisp-tender and beef is no longer pink in center. Stir in oyster sauce; cook and stir 1 minute or until heated through
|
3. |
Serve beef and vegetables over rice. Top servings evenly with cashews. Serve immediately
|