Beef stir-fry with vegetables
Beef Stir Fry Vegetables
Last updated 6/12/2012 1:08:07 AM. Recipe ID 34434. Report a problem with this recipe.
Title: Beef stir-fry with vegetables
Categories: China, Beef/veal, Archived
Yield: 4 Servings
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
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
2 Carrots; peeled and sliced
-on a diagonal
1/2 c Beef broth
8 Spears water-packed baby
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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