- Serves 4.
- 1-inch-square piece of fresh ginger
- 1 pound beef rump steak
- 4 Tablespoons vegetable oil, divided
- 4 teaspoons cornstarch
- 1 Tablespoon soy sauce
- 1 teaspoon sesame oil
- 1 teaspoon oyster sauce
- 1 teaspoon Chinese chili sauce
- 3 green onions with tops, cut into 1-inch pieces
- 3 gloves garlic, minced
- 3/4 cup unsalted, roasted cashews (about 4 oz.)
Peel and finely chop ginger and set aside. Trim fat from meat and discard. Cut meat across the grain into very thin slices about 2 inches long. Heat 1 Tablespoon vegetable oil in wok or large skillet over high heat. Add 1/2 of meat and stir-fry until browned, about 3-4 minutes. Remove from pan and set aside. Repeat with 1 Tablespoon of oil and remaining meat.
Combine cornstarch, water, soy sauce, sesame oil, oyster sauce, and chili sauce in small bowl and mix well. Heat remaining 2 Tablespoons vegetable oil in wok or large skillet over high heat. Add ginger, onions, garlic, and cashews. Stir-fry 1 minute. Stir cornstarch mixture and add to wok with meat. Cook and stir until liquid boils and thickens.