Beef Stir-Fry with Vegetables

4 Servings

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Beef Stir-Fry with Vegetables Ingredients

1 lb Good-quality sirloin tips,	2 Large stalks of broccoli;
1 tb Dry sherry	2 Carrots; peeled and sliced
1 tb Cornstarch	1/2 c Beef broth
1/2 ts Sugar	8 Spears water-packed baby
2 tb Plus 1/2 teaspoon vegetable	Corn; drained
1/8 ts Fresh ground black pepper	20 Fresh snow peas
2 Cloves garlic; pressed	1 Scallion; both white and
1 tb Oyster sauce

Instructions for Beef Stir-Fry with Vegetables

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

Main Ingredient: BeefCuisine: Chinese