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Asian: Chinese Beef Stir-Fry with Vegetables

Source of Recipe

Diane Mott Davidson


Recipe Introduction

The cubed beef, rather than the usual strips, makes a pleasant difference. From a "Cooking" mystery by Diane Mott Davidson, (she plays a caterer/"detective"). Fun books, great recipes. Check her out at the library.

List of Ingredients

1 lb. good quality sirloin, cut into 1-inch cubes
1 tbsp. dry sherry
1 tbsp. soy sauce
1 tbsp. corn starch
1/2 tsp. sugar
2 1/2 tbsp. vegetable oil
1/8 tsp. freshly ground black pepper
2 cloves garlic, pressed
1 tbsp. oyster sauce
2 large stalks broccoli, stems removed and cut into florets
2 carrots peeled and sliced on the diagonal
1/2 cup beef broth
8 spears (1/2 can) water-packed baby corn, drained
20 fresh snow peas
1 green onion both white and green parts, chopped



Recipe

Marinate the steak at room temp. in a mixture of the sherry, soy sauce, 1 tsp. of the cornstarch, sugar, 1/2 tsp. of the oil, the pepper and the garlic for an hour. Heat 1 tbsp. of the remaining oil in a wok over high heat.


Stir-fry the beef quickly until the meat is brown outside and pink inside. Remove. Mix the remaining 2 tsp. cornstarch with the oyster sauce. Reheat the wok with the remaining tbsp. 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, onion, beef and oyster sauce-cornstarch mixture.

Heat quickly until the sauce is clear and thickened. Serve immediately.