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:
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. |
