Ingredients:
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.
|
