TENDER BEEF & CASHEWS

Tender Beef & Cashews image

Provided by Whipper

Categories Vegetable

Time 35m

Yield 4 serving(s)

Number Of Ingredients 19

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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

Steps:

Combine marinade ingredients in a bowl and add beef. Toss and let sit at room temperature for 15 minutes.
Stir water into cornstarch in a small bowl. Add osyter sauce and stir. Set aside.
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.
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.
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.
Add the beef and cashews. Stir the cornstarch mixture and add to the wok. Cook until boiling and thickened, about 2 minutes.
Serve over chow mein noodles.

Nutrition Facts : Calories 492.9, Fat 31.7, SaturatedFat 10.3, Cholesterol 60.4, Sodium 963.8, Carbohydrate 26.7, Fiber 3.2, Sugar 5.4, Protein 21.5