Chinese Beef Stir-Fry With Vegetables

Course : Beef
Serves: 4
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1 Pound Sirloin Tips (Good Quality) -- 1 Inch Cubes
1 Tablespoon Dry Sherry
1 Tablespoon Soy Sauce
1 Tablespoon Cornstarch
1/2 Teaspoon Sugar
2 Tablespoons Vegetable Oil
1/2 Teaspoon Vegetable Oil
1/8 Teaspoon Black Pepper -- Freshly Ground
2 Cloves Garlic -- Pressed
1 Tablespoon Oyster Sauce
2 Large Broccoli -- Cut Into Florets
2 medium carrot, Peeled, Sliced Diagonally
1/2 Cup Beef Broth
15 Ounces Baby Corn, -- Drained
20 pieces snow pea pods, fresh, whole
1 medium Scallion, Green And White Parts -- Chopped

Preparation / Directions:

Marinate the sirloin at room temperature in a mixture of the 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; sitr-fry for 30 seconds. Add the broth, cover the wok, and steam for approximately 1 minute or until the vegetalbes are tender but retrain 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.


Nutritional Information:

184 Calories (kcal); 8g Total Fat; (37% calories from fat); 11g Protein; 21g Carbohydrate; 0mg Cholesterol; 528mg Sodium

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