Beef stir-fry with vegetables

4 Servings

Ingredients

QuantityIngredient
1poundsGood-quality sirloin tips, cut into 1-inch cubes
1tablespoonDry sherry
1tablespoonCornstarch
½teaspoonSugar
2tablespoonsPlus 1/2 teaspoon vegetable oil
teaspoonFresh ground black pepper
2Cloves garlic; pressed
1tablespoonOyster sauce
2Large stalks of broccoli; stems removed and cut into florets
2Carrots; peeled and sliced on a diagonal
½cupBeef broth
8Spears water-packed baby
Corn; drained
20Fresh snow peas
1Scallion; both white and green parts; chopped

Directions

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