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Rating: 5/5 (1 vote cast)

Meal Type:
Total Time:
Cook Method: Stove
     Serving Size: 4 - Change
Nutritional Facts
Servings Per Recipe: 4

Amount Per Serving
Calories 0
% Daily Value**
Total Fat 0g
Saturated Fat 0g
Unsaturated Fat 0g
Cholesterol 0mg
Sodium 0mg
Total Carbohydrate 0g
Dietary Fiber 0g
Sugars 0g
Protein 0g
Vitamin A  0%Vitamin C  0%
Calcium  0%Iron  0%
Potassium  0%Vitamin E  0%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Beef With Cashews

Date Added: December 07, 2009


1 Unit Beef Rump
4 Tablespoons Vegetable Oil as needed
8 Unit Green Onions Thinly Sliced
2 Unit Cloves Of Garlic (up to 2)
1 Unit Fresh Ginger 1" cubes
Cup Roasted Cashews
1/2 Cup Water hot
4 Teaspoons Cornstarch Dissolved In
4 Teaspoons Soy Sauce plus 1 teaspoon
1 Teaspoon Sesame Oil to taste
1 Teaspoon Oyster Sauce
1 Teaspoon Chili Sauce
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1. Remove and discard fat from meat.

2. Cut meat across the grain into thin slices about 2 inches long.

3. Heat 2 tablespoons of the vegetable oil in wok over high heat.

4. Stir-fry half of the meat in oil until brown, 3 to 5 minutes.

5. Remove from wok. Cook remaining meat and remove from wok.

6. Cut green onions into 1/inch pieces. Crush garlic.

7. Pare ginger and chop finely. Heat remaining 2 tablespoons vegetable oil in wok over high heat.

8. Add onions, garlic, ginger and cashews. Stir-fry 1 minute.

9. Mix meat into cashew-vegetable mixture. Combine all remaining ingredients and pour over meat mixture.

10. Cook and stir until liquid boils and thickens.

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Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving

Food Allergy Information:
This recipe contains potential food allergens and will effect people with Soy, Tree Nuts, Shellfish, MSG, Corn, Sesame Seeds, Spring Onion, Garlic, Hot Pepper, Beef, Onion allergies.
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