|1 pounds||Good-quality sirloin tips, cut into 1-inch cubes|
|1 tablespoon||Dry sherry|
|2 tablespoons||Plus 1/2 teaspoon vegetable oil|
|⅛ teaspoon||Fresh ground black pepper|
|2||Cloves garlic; pressed|
|1 tablespoon||Oyster sauce|
|2||Large stalks of broccoli; stems removed and cut into florets|
|2||Carrots; peeled and sliced on a diagonal|
|½ cup||Beef broth|
|8||Spears water-packed baby|
|20||Fresh snow peas|
|1||Scallion; both white and green parts; chopped|
Marinate the sirloin at room temperature in a mixture of sherry, soy sauce, 1 teaspoon of the cornstarch, the sugar, ½ teaspoon of the oil, the pepper, and garlic for an hour. Heat 1 Tablespoon of the remaining oil in a wok over high heat. Stir-fry beef quickly, until the meat is brown outside and pink inside. Remove.
Mix the remaining 2 teaspoons cornstarch with the oyster sauce.
Reheat the wok with the remaining tablespoon oil. Add the broccoli and carrots; stir-fry for 30 seconds.
Add the broth, cover the wok, and steam for approximately 1 minute or until the vegetables are tender but retain their crunch. Add the corn, snow peas, scallion, beef, and oyster sauce-cornstarch mixture.
Heat quickly, until the sauce is clear and thickened. Serve immediately over rice or chinese noodles. Makes 4 servings.
From the novel The Cereal Murders by Diane Mott Davidson.
Formatted for MM by Pegg Seevers 7/11/94
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