Cashew Beef

  • 1 lb Petite Sirloin Steak
  • 4 Tbsp Vegetable Oil
  • 1 Bunch Green Onions
  • 5 Cloves Garlic
  • 1/4 Cup Fresh Ginger, finely diced (about 2-3 inches of ginger root)
  • 2/3 Cup Roasted/Unsalted Cashews
  • 1/2 Cup Water
  • 4 tsp Corn Starch
  • 2 Tbsp Soy Sauce
  • 2 tsp Sesame Oil
  • 2 tsp Oyster Sauce
  • 2 tsp Chinese Chili Sauce
Serves 3-4

Pre-Trip Preparation
To save space, fill a small plastic container with enough vegetable oil for all of your cooking needs.   Toss this into your dry food box.   In a second small plastic container, combine Soy Sauce, Sesame Oil, Oyster Sauce,  and Chili Sauce and toss container into the cooler.   Finely chop the garlic and ginger and place in a third small plastic container.  Put the Corn Starch in a 4th small container. 

Cooking Instructions
Cut green onions into 2in long pieces and set aside.   Cut steak into pieces 1/4in thick, keeping the pieces short enough to be bite-sized while removing any unwanted fat.   Heat vegetable oil in medium sized skillet over high heat.   Add steak to the skillet and brown for 5 minutes, stirring occasionally.  Add garlic and ginger to the pan and cook until softened (about 2 minutes)

Stir in the remaining ingredients, retaining the corn starch and approximately 2 Tbsp water, and cook until the beef has reached your preferred doneness; remove from heat.   To thicken, add the remaining water to the corn starch, shake to combine, and then mix the corn starch mixture into the dish.

Serve over Basmati rice or another white rice and enjoy!