Chinese Beef Stir-Fry W/ Vegetables
beef, chinese, main dish
1 lb good-quality sirloin tips, cut into; 1-inch cubes
1 tablespoon dry sherry
1 tablespoon cornstarch
1/2 teaspoon sugar
2 tablespoon plus 1/2 teaspoon vegetable oil
1/8 teaspoon fresh ground black pepper
2 cloves garlic; pressed
1 tablespoon oyster sauce
2 large stalks of broccoli; stems removed and cut int
2 carrots; peeled and sliced on a di
1/2 cup beef broth
8 spears water-packed baby
1 corn; drained
20 fresh snow peas
1 scallion; both white and green part
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 From: Lyn Ortiz Date: 05-20-96 (F) Cooking Ä
Yield: 4 servings