Tender Beef & Cashews

Total Time: 35 mins Preparation Time: 25 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 3/4 lb beef tenderloin steak, cut across the grain into 1/8 inch strips
• 3 green onions, sliced
• 1/2 cup celery, sliced
• 1/2 cup red pepper, sliced
• 1/2 cup water chestnut, sliced
• 1/3 cup carrot, thinly sliced
• 2/3 cup baby corn, drained and cut in half
• 2/3 cup cashews, toasted
• chow mein noodles, to serve over
• peanut oil, for stir-frying
• 2 tablespoons soy sauce
• 2 tablespoons dry sherry
• 1/2 teaspoon sesame oil
• 2 garlic cloves, minced
• 1/2 teaspoon granulated sugar
• 1/4 teaspoon ground black pepper
• 1 tablespoon cornstarch
• 1/4 cup water
• 2 tablespoons oyster sauce

Recipe

• 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.