1 lb. beef rump steak
4 tbsp. vegetable oil
8 green onions
2 cloves garlic
1 piece fresh ginger
2/3 c. unsalted roasted cashews
1/2 c. water
4 tsp. corn starch
4 tsp. soy sauce
1 tsp. sesame oil
1 tsp. oyster sauce
1 tsp. Chinese chili sauce

Cut meat across the grain into thin slices about 2 inches long. Heat 2 tablespoons vegetable oil in wok over high heat. Stir fry half of the meat in oil until brown. Remove from wok.

Cut green onions into 1 inch pieces crush garlic. Pare ginger root and chop finely.

Heat remaining 2 tablespoons vegetable oil in wok over high heat. Add onions, garlic, ginger and cashews. Stir fry 1 minute.

Mix meat into cashew vegetable mixture. Combine all remaining ingredients and pour over meat mixture. Cook and stir until liquid boils and thickens. Makes 4 servings.