Beef Stir-Fry with Vegetables

Title:
Beef Stir-Fry with Vegetables

Yield:
4 Servings

Categories:
Chinese,
Beef




Ingredients:





     1 lb Good-quality sirloin tips,


          -cut into 1-inch cubes


     1 tb Dry sherry


     1 tb Cornstarch


   1/2 ts Sugar


     2 tb Plus 1/2 teaspoon vegetable


          -oil


   1/8 ts Fresh ground black pepper


     2    Cloves garlic; pressed


     1 tb Oyster sauce


     2    Large stalks of broccoli;


          -stems removed and cut into


          -florets


     2    Carrots; peeled and sliced


          -on a diagonal


   1/2 c  Beef broth


     8    Spears water-packed baby


          Corn; drained


    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, 1/2 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


 


 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip