| 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
|
