Tender Beef & Cashews

• 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
• Marinade
• 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
• Sauce
• 1 tablespoon cornstarch
• 1/4 cup water
• 2 tablespoons oyster sauce

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 350u0b0F 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.

beef tenderloin, green onions, celery, red pepper, water chestnut, carrot, baby corn, cashews, mein noodles, peanut oil, marinade, soy sauce, sherry, sesame oil, garlic, granulated sugar, ground black pepper, sauce, cornstarch, water, oyster sauce

Taken from www.food.com/recipe/tender-beef-cashews-157127 (may not work)