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19 December 2012,01:22 by

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Serves :

Preparation Time :
45 minutes

Cooking Time :
30 minutes

Preparation Method :

  • To make the marinade, mix together the corn flour (cornstarch), soy sauce and peanut oil.
  • Place the steak in a shallow glass bowl. Pour the marinade over the steak, turn to coat thoroughly, cover and leave to marinate in the refrigerator for at least 30 minutes.
  • To make the sauce, heat the oil in a preheated wok. Add the garlic, onion, beans, cashews and bamboo shoots and stir-fry for 2 - 3 minutes.
  • Remove the steak from the marinade, drain, add to the wok and stir-fry for 3 - 4 minutes.
  • Mix the soy sauce, Chinese rice wine or sherry and beef stock together.
  • Blend the corn flour (cornstarch) with the water and add to the soy sauce mixture, mixing to combine.
  • Stir the mixture into the wok and bring the sauce to the boil, stirring until thickened and clear.
  • Reduce the heat and leave to simmer for 2 - 3 minutes. Season to taste.
  • serve immediately.


  • 750 grams rump or fillet steak, cut into 2.5 - cm pieces


  • 4 teaspoons corn flour (cornstarch)
  • 4 tablespoons dark soy sauce
  • 4 teaspoons Cooking oil


  • 4 tablespoons Cooking oil
  • 5 garlic cloves, crushed
  • 2 small onions cut into 8
  • 500 grams thin green beans, halved
  • 50 grams unsalted cashews
  • 50 grams canned bamboo shoots, drained and rinsed
  • 4 teaspoons dark soy sauce
  • 4 teaspoons Chinese rice wine or dry sherry
  • 200 ml beef stock
  • 4 teaspoons corn flour (cornstarch)
  • 6 teaspoons water
  • Salt to taste
  • Pepper

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