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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 6 |
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This is another excellent stir fry written in a hand I don't recognize. It is quite good however. The times are a guess. Freezing the meat the night before makes slicing easier. Ingredients:
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) |
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 |
Directions:
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.
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