Ingredients:
1-pound beef, sirloin steak cut into 1-inch cubes
1-tablespoon sherry dry
1-tablespoon cornstarch
1/2-teaspoon sugar
2-tablespoons vegetable oil plus
1/2 -teaspoon 1/8teaspoon black pepper freshly ground
2-each garlic cloves peeled and minced
1-tablespoon oyster sauce
2-each broccoli florets large stocks, cut into florets
2-each carrots peeled and sliced on the diagonal
1/2-cup beef broth
8-each baby corn spears, water packed, drained
20-each snow pea pods fresh
1-each scallions, spring or green onions 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, 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.
1-pound beef, sirloin steak cut into 1-inch cubes
1-tablespoon sherry dry
1-tablespoon cornstarch
1/2-teaspoon sugar
2-tablespoons vegetable oil plus
1/2 -teaspoon 1/8teaspoon black pepper freshly ground
2-each garlic cloves peeled and minced
1-tablespoon oyster sauce
2-each broccoli florets large stocks, cut into florets
2-each carrots peeled and sliced on the diagonal
1/2-cup beef broth
8-each baby corn spears, water packed, drained
20-each snow pea pods fresh
1-each scallions, spring or green onions 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, 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.