Beef Stir Fry With Vegetables

Ingredients

1 lb good-quality sirloin tips, cut into, 1-inch cubes 1 tbsp dry sherry 1 tbsp cornstarch 1/2 tsp sugar 2 tbsp plus 1/2 teaspoon vegetable oil 1/8 tsp fresh ground black pepper 2 cloves garlic, pressed 1 tbsp oyster sauce 2 large stalks of broccoli, stems removed and cut int 2 carrots, peeled and sliced on a di 1/2 cup beef broth 8 spears water-packed baby 1 corn, drained 20 fresh snow peas 1 scallion, both white and green part

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Preparation
 
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

 

 
Servings: 4

 

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