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.