Beef & Cashew Stir Fry

Total Time: 35 mins Preparation Time: 20 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 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

Recipe

• 1 cut the steak into 1 1/2 inch wide strips, with the grain.
• 2 bag and freeze overnight.
• 3 cut into 1/8th inch slices across the grain.
• 4 allow to thaw.
• 5 mix the sauce ingredients and set aside.
• 6 heat wok over high heat.
• 7 add 2 tbs oil, swirl to coat.
• 8 add 1/3 of the meat.
• 9 stir fry 4-5 minutes'til brown.
• 10 remove, set aside.
• 11 repeat'til all meat is browned and set aside.
• 12 reheat wok.
• 13 add 3 tbs oil.
• 14 swirl to coat.
• 15 add scallions, ginger, garlic, and cashews.
• 16 stir fry 2 minutes.
• 17 add sauce mixture and meat.
• 18 cook, stirring all the while'til sauce thickens.
• 19 serve over jasmine or basmati rice cooked with a green cardamom pod, garnished with carrots and thyme leaves.