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.
Yield
4 servingsPrep
20 minCook
10 minReady
30 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
beef, sirloin steak
cut into 1-inch cubes |
|
| 1 | tablespoon |
sherry
dry |
|
| 1 | tablespoon |
cornstarch
|
|
| ½ | teaspoon |
sugar
|
|
| 2 | tablespoons |
vegetable oil
plus 1/2 teaspoon |
|
| ⅛ | teaspoon |
black pepper
freshly ground |
|
| 2 | each |
garlic cloves
peeled and minced |
|
| 1 | tablespoon |
oyster sauce
|
|
| 2 | each |
broccoli florets
large stocks, cut into florets |
*
|
| 2 | each |
carrots
peeled and sliced on the diagonal |
|
| ½ | cup |
beef stock
|
|
| 8 | each |
baby corn
spears, water packed, drained |
* |
| 20 | each |
snow pea pods
fresh |
*
|
| 1 | each |
scallions, spring or green onions
both white and green parts, chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
beef, sirloin steak
cut into 1-inch cubes |
|
| 15 | ml |
sherry
dry |
|
| 15 | ml |
cornstarch
|
|
| 2.5 | ml |
sugar
|
|
| 3E+1 | ml |
vegetable oil
plus 1/2 teaspoon |
|
| 0.6 | ml |
black pepper
freshly ground |
|
| 2 | each |
garlic cloves
peeled and minced |
|
| 15 | ml |
oyster sauce
|
|
| 2 | each |
broccoli florets
large stocks, cut into florets |
*
|
| 2 | each |
carrots
peeled and sliced on the diagonal |
|
| 118 | ml |
beef stock
|
|
| 8 | each |
baby corn
spears, water packed, drained |
* |
| 2E+1 | each |
snow pea pods
fresh |
*
|
| 1 | each |
scallions, spring or green onions
both white and green parts, chopped |
|
Directions
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.
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.
