Beef stir-fry with vegetables

Yield: 4 Servings

Measure Ingredient
1 pounds Good-quality sirloin tips, cut into 1-inch cubes
1 tablespoon Dry sherry
1 tablespoon Cornstarch
½ teaspoon Sugar
2 tablespoons Plus 1/2 teaspoon vegetable oil
⅛ teaspoon Fresh ground black pepper
2 \N Cloves garlic; pressed
1 tablespoon Oyster sauce
2 \N Large stalks of broccoli; stems removed and cut into florets
2 \N Carrots; peeled and sliced on a diagonal
½ cup Beef broth
8 \N Spears water-packed baby
\N \N Corn; drained
20 \N Fresh snow peas
1 \N 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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