Beef & Cashew Stir Fry

• Sauce
• 4 teaspoons cornstarch
• 1/2 cup chicken stock (homade is best)
• 1/4 cup rice wine (dry sherry will work)
• 1 1/2 tablespoons soy sauce
• 1 teaspoon toasted sesame oil
• 2 teaspoons oyster sauce
• 2 teaspoons thai sriracha chili sauce (I like "Flying Goose" brand)
• Main Ingredients
• peanut oil, as needed
• 1 lb top sirloin steak
• 10 scallions, cut into 3/4 inch pieces tops and all
• 1 inch fresh ginger, freshly grated
• 4 cloves garlic, freshly minced
• 1 cup roasted cashews
• 1 cup baby carrots, jullienne
• 4 -5 sprigs fresh thyme

1. Cut the steak into 1 1/2 inch wide strips, with the grain.
2. Bag and freeze overnight.
3. Cut into 1/8th inch slices across the grain.
4. Allow to thaw.
5. Mix the sauce ingredients and set aside.
6. Heat wok over high heat.
7. Add 2 TBS oil, swirl to coat.
8. Add 1/3 of the meat.
9. Stir fry 4-5 minutes'til brown.
10. Remove, set aside.
11. Repeat'til all meat is browned and set aside.
12. Reheat wok.
13. Add 3 TBS oil.
14. Swirl to coat.
15. Add Scallions, Ginger, Garlic, and Cashews.
16. Stir fry 2 minutes.
17. Add sauce mixture and meat.
18. Cook, stirring all the while'til sauce thickens.
19. Serve over Jasmine or Basmati Rice cooked with a green cardamom pod, garnished with Carrots and Thyme leaves.

sauce, cornstarch, chicken, rice wine, soy sauce, sesame oil, oyster sauce, thai, ingredients, peanut oil, scallions, ginger, garlic, cashews, baby carrots, thyme

Taken from www.food.com/recipe/beef-cashew-stir-fry-105660 (may not work)