Beef Stir-Fry With Vegetables

* Exported from MasterCook *

BEEF STIR-FRY WITH VEGETABLES

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 lb Good-quality sirloin tips,
-cut into 1-inch cubes
1 tb Dry sherry
1 tb Cornstarch
1/2 ts Sugar
2 tb Plus 1/2 teaspoon vegetable
-oil
1/8 ts Fresh ground black pepper
2 Cloves garlic -- pressed
1 tb Oyster sauce
2 Large stalks of broccoli
-stems removed and cut into
-florets
2 Carrots -- peeled and sliced
-on a diagonal
1/2 c Beef broth
8 Spears water-packed baby
Corn -- drained
20 Fresh snow peas
1 Scallion -- both white and
-green parts -- chopped

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



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