Cashew Beef Recipe

Slice beef

Trim excess fat from the steak and slice thinly against the grain into 1/8–1/4-inch strips. Thinner slices cook quickly and stay tender.

Place sliced beef in a bowl. Add 1 tablespoon soy sauce, 1 tablespoon Shaoxing wine (or dry sherry), 1 teaspoon cornstarch and 1 teaspoon baking soda (optional). Mix thoroughly so each piece is coated. Let marinate at room temperature while you prepare the other ingredients, about 15–20 minutes (or refrigerate up to 1 hour).

In a small bowl combine 1 tablespoon oyster sauce, 1 tablespoon light soy sauce, 1 teaspoon dark soy sauce (optional), 1 teaspoon rice vinegar, 1 teaspoon hoisin (optional), 1 teaspoon sugar or honey and 1 tablespoon beef or chicken stock. Stir to dissolve the sugar.

In a separate small cup, mix 1 teaspoon cornstarch with 2 tablespoons cold water to make a slurry. Set both sauce and slurry aside.

Heat a large wok or heavy skillet over high heat until very hot. Add 1 tablespoon of the vegetable oil and swirl to coat.

Toast cashews

Add the 3 oz raw cashews to the hot oil and stir-fry for 1–2 minutes until golden and fragrant. Remove with a slotted spoon and set aside on paper towel. (Be careful—nuts can burn quickly.)

Add the remaining 2 tablespoons oil to the wok. When shimmering, add marinated beef in a single layer (work in batches if necessary to avoid overcrowding). Stir-fry the beef for 1–2 minutes until the outside is just browned but still slightly underdone. Remove beef to a plate and keep warm.

Add the white parts of the sliced green onions, the minced garlic and minced ginger to the wok and stir-fry for 10–15 seconds until fragrant. If using dried chilies, add them now and stir briefly to release aroma.

Add the red bell pepper pieces and onion wedges to the wok. Stir-fry for about 1–2 minutes just until they begin to soften but still have a bright color and some crunch.

Return the beef to the wok along with any accumulated juices. Toss to combine with the vegetables.

Pour the prepared sauce over the beef and vegetables and stir to coat. Bring to a simmer for 30–60 seconds.

Give the cornstarch slurry a quick stir, then add it to the wok while stirring constantly. Cook for another 30–60 seconds until the sauce thickens and becomes glossy and clingy.

Stir in the toasted cashews, the green parts of the green onions, 1 teaspoon sesame oil and 1 teaspoon black pepper. Taste and adjust seasoning with salt or additional soy sauce if needed.

Remove from heat and serve immediately over steamed rice or noodles.