Chinese beef stir-fry w/vegetables
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 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 |
| 2 | Garlic clove; pressed | |
| 1 | tablespoon | Oyster sauce |
| 2 | larges | Broccoli stalk; stems removed & cut into |
| ½ | cup | Beef broth |
| 8 | Baby corn spear; drained | |
| 20 | Snow pea pods, fresh | |
| 1 | Scallion with top; chopped | |
Directions
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. ~--*The Cereal Murders* Diane Mott Davidson