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Add a photoServings: 4
Ingredients
- 1 lb beef rump steak
- 4 Tbsp. Vegetable oil
- 8 x Green onions
- 2 x Cloves garlic
- 1 piece fresh ginger root
- 2/3 c. Unsalted roasted cashews
- 1/2 c. Water
- 4 tsp Cornstarch
- 4 tsp Soy sauce
- 1 tsp Sesame oil
- 1 tsp Oyster sauce
- 1 tsp Chinese chili sauce
Directions
- 1. Remove and throw away fat from meat. Cut meat across the grain into thin slices about 2 inches long. Heat 2 Tbsp. of the vegetable oil in wok over high heat. Stir-fry half of the meat in oil till brown, 3 to 5 min. Remove from wok. Cook remaining meat and remove from wok.
- 2. Cut green onions into 1/inch pcs. Crush garlic. Pare ginger and chop finely.
- 3. Heat remaining 2 Tbsp. vegetable oil in wok over high heat. Add in onions, garlic, ginger and cashews. Stir-fry 1 minute.
- 4. Mix meat into cashew-vegetable mix. Combine all other ingredients and pour over meat mix. Cook and stir till liquid boils and thickens.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 108g | |
| Recipe makes 4 servings | |
| Calories 287 | |
| Calories from Fat 219 | 76% |
| Total Fat 25.39g | 32% |
| Saturated Fat 3.28g | 13% |
| Trans Fat 0.35g | |
| Cholesterol 0mg | 0% |
| Sodium 500mg | 21% |
| Potassium 230mg | 7% |
| Total Carbs 13.11g | 3% |
| Dietary Fiber 1.5g | 5% |
| Sugars 1.93g | 1% |
| Protein 4.49g | 7% |
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