---------- Recipe via Meal-Master (tm) v8.02
  Categories: Chinese, Beef
       Yield: 4 servings
       1 lb Beef rump steak
       4 tb Vegetable oil
       8    Green onions
       2    Cloves garlic
       1    Piece fresh ginger root
     2/3 c  Unsalted roasted cashews
     1/2 c  Water
       4 ts Cornstarch
       4 ts Soy sauce
       1 ts Sesame oil
       1 ts Oyster sauce
       1 ts Chinese chili sauce
   1. Remove and discard fat from meat.  Cut meat across
   the grain into thin slices about 2 inches long.  Heat
   2 tablespoons of the vegetable oil in wok over high
   heat.  Stir-fry half of the meat in oil until brown, 3
   to 5 minutes.  Remove from wok.  Cook remaining meat
   and remove from wok.
   2. Cut green onions into 1/inch pieces.  Crush garlic.
   Pare ginger and chop finely.
   3. Heat remaining 2 tablespoons vegetable oil in wok
   over high heat.  Add onions, garlic, ginger and
   cashews.  Stir-fry 1 minute.
   4. Mix meat into cashew-vegetable mixture.  Combine
   all remaining ingredients and pour over meat mixture.
   Cook and stir until liquid boils and thickens.