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Prep Time: 25 Minutes Cook Time: 10 Minutes |
Ready In: 35 Minutes Servings: 4 |
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You'll love the soft and crunchy textures and layers of flavor in this most presentable stir-fry. You can subsitute a cheaper cut of beef for the tenderloin and it'll still be wonderful. From Company's Coming. Ingredients:
3/4 lb beef tenderloin steak, cut across the grain into 1/8 inch strips |
3 green onions, sliced |
1/2 cup celery, sliced |
1/2 cup red pepper, sliced |
1/2 cup water chestnut, sliced |
1/3 cup carrot, thinly sliced |
2/3 cup baby corn, drained and cut in half |
2/3 cup cashews, toasted |
chow mein noodles, to serve over |
peanut oil, for stir-frying |
2 tablespoons soy sauce |
2 tablespoons dry sherry |
1/2 teaspoon sesame oil |
2 garlic cloves, minced |
1/2 teaspoon granulated sugar |
1/4 teaspoon ground black pepper |
1 tablespoon cornstarch |
1/4 cup water |
2 tablespoons oyster sauce |
Directions:
1. Combine marinade ingredients in a bowl and add beef. Toss and let sit at room temperature for 15 minutes.
2. Stir water into cornstarch in a small bowl. Add osyter sauce and stir. Set aside.
3. Toast the cashews while preparing the vegetables by laying them out on a single layer on a shallow pan. Bake at 350°F for 5-10 minutes, stirring or shaking often.
4. Heat wok until hot, add peanut oil and let it get hot. Add the beef with the marinade and green onions. Stir-fry until done, about 3 - 4 minutes, and transfer to a plate.
5. Add some more oil to the wok and let it get hot, then add the vegetables and stir-fry until tender-crisp, about 3 minutes.
6. Add the beef and cashews. Stir the cornstarch mixture and add to the wok. Cook until boiling and thickened, about 2 minutes.
7. Serve over chow mein noodles.
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