Orange Hoisin Beef with Cashews

Orange Hoisin Beef with Cashews

Here's aother of our family's favorite quick stir fry recipes. I like to spice this one up with extra chile paste but truthfully, if you don't like spicy food, this recipe is just as good without the heat. Be sure to toast your cashews if you are buying them raw; The flavor combo of beef, orange and toasted cashews is fantastic!

Serves 4

1 lb thinly sliced beef tenderloin or striploin steck
2 cloves minced garlic
3 tbsp peanut oil
1 cup diced red pepper
salt and pepper to season

Heat peanut oil in a wok over high heat. Quickly add the garlic and beef, season with salt and pepper and stir fry for only about a minute. Add the peppers and stir fry for only about another 30seconds. Remove the beef and peppers from the pan and set aside.

To the wok add

1 cup orange juice

Simmer to reduce the orange juice volume by half before adding all at once

4 tbsp Hoisin sauce
4 tbsp rice wine or Chinese cooking wine
3 tbsp rice wine vinegar (or apple cider vinegar in a pinch)
3 tbsp brown sugar
1 tsp chili paste (optional or to taste)
2 tsp soya sauce
2 tsp toasted sesame oil

Simmer for a couple of minutes before returning the beef and peppers to the wok with the sauce. Bring to a boil and thicken with a slurry of 1 tsp corn starch dissolved in an ounce of cold water. Toss in some fresh orange sections at the end before serving over rice or noodles and sprinkling generously with:

3/4 cup toasted cashews