Preparation:
Partially freeze beef; slice very thinly across grain into bite-size strips. Cook broccoli and carrots, covered, in boiling salted water 2 minutes; drain. Mix cornstarch, salt and sugar; blend in soy sauce and sherry. Set aside.
Preheat wok, add oil. Stir-fry broccoli, carrots and onion in hot oil for 2 min. or till crisp-tender. Remove from wok (Add more oil if necessary). Add half the beef to hot wok; stir fry 2 to 3 min. or til browned. Remove beef. Stir fry remaining beef 2 to 3 min. Return all meat to wok. Add peas, waterchestnuts and bamboo shoots. Stir soy mixture; stir in wok. Cook and stir til thickened and bubbly. Return broccoli, carrots and onion to wok; cover and cook 1 min. more. Serve atop deep fried rice sticks or with rice. |
