chinese beef stir-fry with vegetables

Categories
Meats
Chinese
Yield
4 servings
MeasureIngredient
1 pounds Sirloin tips; cut into 1" cubes
1 tablespoon Sherry, dry
1 tablespoon Soy sauce
1 tablespoon Cornstarch
½ teaspoon Sugar
6½ teaspoon Oil
⅛ teaspoon Pepper, black
  ---*The Cereal Murders*
  Diane Mott Davidson
Garlic clove; pressed
1 tablespoon Oyster sauce
2 larges Broccoli stalk; stems removed & cut into florets
½ cup Beef broth
Baby corn spear; drained
20  Snow pea pods, fresh
Scallion with top; chopped

Marinate the sirloin at room temp in a mixture of the sherry, soy sauce, half the cornstarch, sugar, ½ teaspoon of the oil, pepper, and garlic for one hour. Heat a tablespoon of the remaining oil in a wok over high heat. Stir-fry beef quickly, until the meat is medium rare. Remove and set aside.

Mix the remaining cornstarch with the oyster sauce. Reheat the wok with the remaining oil. Add the broccoli and carrots; stir-fry for 30 seconds.

Add the broth, cover the wok, and steam for approximately one minute or until the vegetables are tender-crisp. Add the corn, snow peas, scallion, beef & oyster-cornstarch mixture. Heat quickly, until the sauce is clear and thickened. Serve immediately.

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