1 pound of beef rump steak, trimmed 4 tablespoons of vegetable oil, divided 4 teaspoons of cornstarch 1/2 cup of water 4 teaspoons of soy sauce 1 teaspoon of sesame oil 1 teaspoon of oyster sauce 1 teaspoon of Chinese chili sauce 8 green onions with tops, cut into 1 inch pieces 1 piece fresh ginger (abt 1 inch square) peeled and minced 2 cloves garlic, minced 2/3 cup of unsalted roasted cashews, about 3 ounces fresh carrot slices and thyme leaves for garnish
Cut meat across grain into thin slices about 2 inches long. Heat 1 tablespoon of vegetable oil in wok or large skillet over high heat. Add half of meat, stir fry until browned 3 - 5 minutes. Remove from wok, set aside. Repeat with 1 tablespoon of oil and remaining meat. Combine the cornstarch, water, soy sauce, sesame oil, oyster sauce and chili sauce in small bowl, mix well. Heat the remaining 2 tablespoons of vegetable oil in wok or large skillet over high heat. Add green onions, ginger, garlic and cashews, stir fry for 1 minute. Stir cornstarch mixture, add to wok with meat. Cook and stir until liquid boils and thickens. Garnish if desired. Makes 4 servings
