Stir Fried Beef With Cashews And Bok Choy

• 2 tbsp cornstarch
• 1/3 cup shaoxing wine (Chinese rice wine) or dry sherry
• 1/4 cup soy sauce
• 1 tbsp white wine vinegar
• 1 None egg white
• 1 lb blade steak, cut into thin strips
• 1 lb fresh Hokkien noodles
• 1/3 cup peanut oil
• 3/4 cup raw cashews
• 4 cloves garlic, finely chopped
• 1 lb baby bok choy, rinsed, quartered
• 4 None green onions, finely shredded

1. In a medium bowl, whisk together cornstarch, 1 tbsp wine, 1 tbsp soy sauce, vinegar and egg white. Add beef and toss to coat. Cover and chill for 15 mins to marinate. Drain beef, reserving marinade, and pat dry with paper towels.
2. Soak noodles in hot water for 5 mins, until they separate easily. Drain.
3. Heat 2 tbsp oil in a wok over medium heat. Stir-fry cashews for 1-2 mins, until lightly browned. Add garlic and stir-fry for 30 seconds, until fragrant. Set aside. Add bok choy and cook for 30 seconds, until wilted. Set aside. Add remaining oil and stir-fry beef, in batches, for 1 min, until browned. Return cashews, garlic and bok choy to wok along with noodles, reserved marinade, remaining shaoxing wine and soy sauce and 1/3 cup water. Stir-fry for 2 mins, until heated through.
4. Serve garnished with shredded green onions.

cornstarch, shaoxing wine, soy sauce, white wine vinegar, egg white, blade steak, noodles, peanut oil, cashews, garlic, baby bok choy, green onions

Taken from recipes-plus.com/api/v2.0/recipes/26882 (may not work)