Chinese Beef Stir-Fry With Vegetables

Course : Chinese
Serves: 4
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1 pound sirloin tips -- cut into 1 inch pieces
1 tablespoon sherry -- dry
1 tablespoon soy sauce
1 tablespoon cornstarch
1/2 teaspoon sugar
6 1/2 teaspoons oil
1/8 teaspoon pepper -- black
2 clove garlic -- pressed
1 tablespoon oyster sauce
2 large broccoli stalk -- stems and cut into florets
1/2 cup beef broth
8 medium baby corn spear -- drained
20 medium snow pea pods -- fresh
1 medium scallion with top -- chopped

Preparation / Directions:

Marinate the sirloin at room temp in a mixture of the sherry, soy sauce, half the cornstarch, sugar, 1/2 teaspoon of the oil, pepper, and garlic for one hour. Heat a tablespoon of the remaining oil in a wok over high heat. Stir-fry beef quickly, until the meat is medium rare. Remove and set aside. Mix the remaining cornstarch with the oyster sauce. Reheat the wok with the remaining oil. Add the broccoli and carrots; stir-fry for 30 seconds. Add the broth, cover the wok, and steam for approximately one minute or until the vegetables are tender-crisp. Add the corn, snow peas, scallion, beef and oyster-cornstarch mixture. Heat quickly, until the sauce is clear and thickened. Serve immediately. *The Cereal Murders* Diane Mott Davidson

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