Cashew Beef


I came across this recipe in the Taste of Home magazine I received. I think I've mentioned before that our options for Chinese food up here in the middle of no where, MD are slim pickin's. So I'm always looking for recipes that are typically found on Chinese food menus.

This recipe definitely did not disappoint! I've never cooked with oyster sauce before but I realized it definitely gives the meal the "Chinese take out" feel we were looking for.

Cashew Beef
Source: Taste of Home, June and July 2011, p. 43
Servings: 4
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    • 2 tbs. olive oil
    • 1 lb. flank steak, cut into 1" strips
    • 4 green onions, diced
    • 2 cloves garlic, minced
    • 2/3 cup salted cashews
    • 4 tsp. soy sauce
    • 1 tsp. sesame oil
    • 1 tsp. oyster sauce
    • 1/2 cup cold water
    • 4 tsp. cornstarch
    • 1/2 tsp. ground ginger
    • 1/8 tsp. cayenne pepper
    • 2 cups cooked rice

1. Add one tbs. of the olive oil to a large wok over medium heat.
2. In a small bowl combine the soy sauce, sesame oil, oyster sauce, water, cornstarch, ginger and cayenne until the cornstarch dissolves.
3. Add the flank steak to the wok and cook until the meat is no longer pink. Transfer the meat to a plate and tent with foil to keep warm.
4. Add the remaining tbs. of oil to the wok. Add the green onions, garlic and cashews. Cook for 1 minute or until the garlic is fragrant.
5. Stir the soy sauce mixture and pour into the wok. Stir continuously until the mixture comes to a boil. Continue to cook until the mixture reduces. Reduce the heat to low and add the meat back to the pan. Cook for 1 minute more or until the meat is warmed through.
6. Serve with brown or white rice.

We both thought this tastes just like take out Chinese food. I wish there were leftovers for me to take for lunch tomorrow! I served this with Sesame Green Beans, also from the Taste of Home magazine.

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