Beef stir-fry with vegetables
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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.
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      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
           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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Recipe ID 34434 (Apr 03, 2005)

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