1 lb beef rump steak
4 tbsp vegetable oil
8 green onions
2 cloves garlic
1 piece fresh ginger root
2/3 cup unsalted roasted cashews
1/2 cup water
4 tsp cornstarch
4 tsp soy sauce
1 tsp sesame oil
1 tsp oyster sauce
1 tsp chinese chili sauce
A Recipe for
Chinese Beef With Cashews
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| Judith Olney |
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The second day of a diet is always easier than the first. By the second day you're off it. |
| Jackie Gleason |
This Recipe for Chinese Beef With Cashews is one of thousands in the Recipes-to-go Asian Cookbook.
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The west wasn't won on salad. |
| ND Beef Council, billboard advertisement, 1990 |
Everything I eat has been proved by some doctor or other to be a deadly poison, and everything I don't eat has been proved to be indispensable for life. But I go marching on. |
| George Bernard Shaw |
This is a recipe for Chinese Beef With Cashews from the recipe cookbook of Recipes-to-go (Asian)
"Public and private food in America has become eatable, here and there extremely good. Only the fried potatoes go unchanged, as deadly as before." |
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Work is the curse of the drinking class. |
| Oscar Wilde (1854-1900) |
"Public and private food in America has become eatable, here and there extremely good. Only the fried potatoes go unchanged, as deadly as before." |
| Luigi Barzini, 'O America' (1977) |
Chocolate is a perfect food, as wholesome as it is delicious, a beneficent restorer of exhausted power. it is the best friend of those engaged in literary pursuits. |
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No, I don't take soup. You can't build a meal on a lake. |
| Elsie de Wolfe (Lady Mendl) |
The west wasn't won on salad. |
| ND Beef Council, billboard advertisement, 1990 |
1. 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.
2. Cut green onions into 1/inch pieces. Crush garlic. Pare ginger
and chop finely.
3. Heat remaining 2 tablespoons vegetable oil in wok over high heat.
Add onions, garlic, ginger and cashews. Stir-fry 1 minute.
4. Mix meat into cashew-vegetable mixture. Combine all remaining
ingredients and pour over meat mixture. Cook and stir until liquid
boils and thickens.
Serves: 4
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