Beef & Cashew Stir Fry

Name: Beef & Cashew Stir Fry
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4-6 serving(s)
Ingredients: 4 teaspoons cornstarch; 1/2 cup chicken stock (homade is best); 1/4 cup rice wine (dry sherry will work); 1 1/2 tablespoons soy sauce; 1 teaspoon toasted sesame oil; 2 teaspoons oyster sauce; 2 teaspoons thai sriracha chili sauce (I like "Flying Goose" brand); peanut oil, as needed; 1 lb top sirloin steak; 10 scallions, cut into 3/4 inch pieces tops and all; 1 inch fresh ginger, freshly grated; 4 cloves garlic, freshly minced; 1 cup roasted cashews; 1 cup baby carrots, jullienne; 4 -5 sprigs fresh thyme

Submitted by Pierre Dance

"This is another excellent stir fry written in a hand I don't recognize. It is quite good however. The times are a guess. Freezing the meat the night before makes slicing easier."

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Ready In:: 35mins
Ingredients:: 15
Serves:: 4-6

ingredients

Sauce
4 teaspoons cornstarch
¹⁄₂ cup chicken stock (homade is best)
¹⁄₄ cup rice wine (dry sherry will work)
1 ¹⁄₂ tablespoons soy sauce
1 teaspoon toasted sesame oil
2 teaspoons oyster sauce
2 teaspoons thai sriracha chili sauce (I like "Flying Goose" brand)
Main Ingredients
peanut oil, as needed
1 lb top sirloin steak
10 scallions, cut into 3/4 inch pieces tops and all
1 inch fresh ginger, freshly grated
4 cloves garlic, freshly minced
1 cup roasted cashews
1 cup baby carrots, jullienne
4 -5 sprigs fresh thyme

directions

Cut the steak into 1 1/2 inch wide strips, with the grain.
Bag and freeze overnight.
Cut into 1/8th inch slices across the grain.
Allow to thaw.
Mix the sauce ingredients and set aside.
Heat wok over high heat.
Add 2 TBS oil, swirl to coat.
Add 1/3 of the meat.
Stir fry 4-5 minutes'til brown.
Remove, set aside.
Repeat'til all meat is browned and set aside.
Reheat wok.
Add 3 TBS oil.
Swirl to coat.
Add Scallions, Ginger, Garlic, and Cashews.
Stir fry 2 minutes.
Add sauce mixture and meat.
Cook, stirring all the while'til sauce thickens.
Serve over Jasmine or Basmati Rice cooked with a green cardamom pod, garnished with Carrots and Thyme leaves.

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RECIPE SUBMITTED BY

Pierre Dance

Kennewick, WA

I'm a 73 year old male. I live in the desert in Southeast Wasington. Yes, Virginia, Southeast Washington is Desert, Cacti, Sage Brush, Wile E. Coyote, the whole nine yards.The Columbia River flows through the middle of it and is its saving grace. Some of the jobs. I've held are Well Driller, Aircraft Machanic, Handyman, Electrician,Merchant Seaman, And most recently Long haul Driver.My hobbies are cooking, Kite making, and Good movies (plus anything that strikes my fancy) My first cookbook was Fanny Farmer Original Boston Cooking School Cookbook and its still the first of all of my cookbooks that I go to. It has the best Biscuit recipe going and the only change I make to its Cornbread recipe is to add a half teaspoon of Cayenne to bring out the flavor of the cornmeal. I injured my knee and have had the last year off and what I've done is go quietly mad. I'm now semi retired and try to figure out plan 'E'. A, B, C, and D phased out so it's time to move on, where, the hell ever, that is.

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