Make This Beef and Cashew nuts Takeaway Classic at Home

Presenter / Channel

Rick, Backyard Chef.

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Ingredients (with quantities/substitutions as mentioned)

Vegetables & Aromatics

• Onion, chunked (segments pulled apart)
• Green pepper, chunked
• Chilies (for color only), sliced; seeds optional
  • Alternatives for color: red bell pepper or tomato
• Green onion (garnish)
• Garlic and ginger (for flavor)

Meat

• Topside beef
  • Cut across the grain, then sliced on an angle
• Marinade / sauce coating components:
  • Light soy sauce
  • Corn flour / corn starch (or substitution: potato starch) — about 1 tablespoon
  • Oil — about 1 teaspoon
  • Water — a couple of teaspoons
  • Rest time: 10–15 minutes
  • Note: no baking soda is mentioned.

Cashews

• Raw cashew nuts
  • Dry roast/fry until lightly colored
  • Emphasis: “don’t burn them”

Sauce Components

• Light soy sauce
• Oyster sauce — about 1 tablespoon
• White pepper — “a little shake”
• Starch slurry (for thickening/gloss)
  • Potato starch — about 1 teaspoon
  • Water — 1 tablespoon
  • Tip: stir slurry before adding

Finishing

• Sesame oil — a little drizzle

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Equipment & Prep

• Knife & board
  • Cut beef across the grain and slice on an angle
  • Prep vegetables into chunks
• Bowls
  • One for beef marinade mixture
  • One for stir-fry sauce mixture
• Pan / wok
  • For frying/toasting cashews
  • For quick stir-fry of beef and vegetables
• Optional: wipe pan between cooking beef and vegetables to “start fresh”

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Method (Step-by-Step)

1) Prep Vegetables

1. Cut onion into chunks; pull segments apart.
2. Cut green pepper into chunks.
3. Slice chilies thinly for color (remove seeds if desired).
   • Alternative color options: red bell pepper or tomato

2) Slice Beef Correctly

1. Identify the grain direction in the topside.
2. Cut across the grain, then slice on an angle into thinner pieces.
   • Straight down slicing is acceptable if preferred.

3) Marinate the Beef (10–15 minutes)

1. In a bowl, mix:
   • Light soy sauce
   • Corn flour/corn starch — about 1 tablespoon (potato starch works)
   • Oil — about 1 teaspoon
   • Water — a couple teaspoons
2. Mix until it forms a coating that becomes sticky.
3. Rest 10–15 minutes.

4) Make the Stir-Fry Sauce

1. In a bowl, combine:
   • Light soy sauce
   • Oyster sauce — about 1 tablespoon
   • White pepper — a little shake
2. Separately prepare the starch slurry:
   • Potato starch — about 1 teaspoon
   • Water — about 1 tablespoon
3. Stir the slurry before adding later.

5) Toast/Fry Cashews (quick color, not burnt)

1. Heat a pan/wok.
2. Add a little oil (or dry roast first).
3. Add raw cashews and cook briefly until they develop a light tinge of color.
4. Remove promptly—don’t burn.

6) Stir-Fry Beef (about 3 minutes total)

1. Add a little oil to the (wiped) pan.
2. Add garlic and ginger.
3. Add marinated beef and spread out.
4. Stir-fry until browned/cooked, about 3 minutes—“no more.”
5. Remove beef when done.

Garlic/Ginger variation

• Option A (Rick’s): cook beef with garlic/ginger from the start
• Option B: cook beef first, then add garlic/ginger afterward

7) Stir-Fry Vegetables (about 1–1.5 minutes)

1. Add onion and green pepper to the pan.
2. Cook until softened but still crunchy: about 1 to 1.5 minutes
   • Some browning is okay; goal is soften + keep crunch
3. Return beef and any juices to the pan.

8) Combine & Finish (glossy sauce)

1. Add the prepared sauce.
2. Add a little starch slurry to thicken and make it glossy.
3. Add:
   • Green onion
   • Chili slices (optional for color)
   • Sesame oil drizzle
   • White pepper shake
4. Serve once coated and glossy.

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Chef Tips / Common Cues

• Cut across the grain and slice on an angle for better texture.
• Keep vegetables chunky.
• Don’t overcook beef: aim for about 3 minutes.
• Cashews: toast/fry until light color only—avoid burning.
• Vegetables: quick cook (~1–1.5 minutes) to maintain crunch.
• Use starch slurry for gloss; stir slurry before adding.

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Serving / Plating Suggestions

• Serve as a takeaway-style stir-fry:
  • with rice (Rick suggests starting the rice)
  • also suggests serving with chips or “anything”
• Final plate includes beef + cashews, green onion, and colored chilies (optional).

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Variations Mentioned (Concisely)

• No chili option: omit chilies for less/no color heat
• Color alternatives: red bell pepper or tomato instead of chilies
• Garlic/ginger timing:
  • flavor on beef first (Rick’s method), or
  • cook beef first, remove, then add garlic/ginger

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Sources / References

• No external sources referenced in the subtitles.