Beef Stir-Fry with Vegetables
Much better than the take-out meal, and the best is that I can control what go into my dish. Quite easy to make, and it tasted delicious.
beef, sirloin steak
cut into 1-inch cubes
plus 1/2 teaspoon
peeled and minced
large stocks, cut into florets
peeled and sliced on the diagonal
spears, water packed, drained
snow pea pods
scallions, spring or green onions
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, ½ 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.
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.