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Chinese Beef Stir-Fry with Vegetables

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    Source: www.cookingrecipes4u.comReport recipe

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    Nutrition Info . . .

    NutrientsProteins, Lipids, Carbohydrates, Cellulose
    VitaminsA, B3, B6, B12, H, D, E
    MineralsZinc, Copper, Fluorine, Chromium, Iron, Magnesium, Chlorine, Phosphorus, Cobalt, Molybdenum

    Ingredients Jump to Instructions ↓

    1. 1 lb Sirloin tips; cut into 1"

    2. -cubes 1 T Sherry, dry

    3. 1 T Soy sauce

    4. 1 T Cornstarch

    5. 1/2 ts Sugar

    6. 6 1/2 ts Oil

    7. 1/8 ts Pepper, black

    8. 2 Garlic clove; pressed

    9. 1 T Oyster sauce

    10. 2 lg Broccoli stalk; stems

    11. -removed & cut into florets 1/2 c Beef broth

    12. 8 Baby corn spear; drained

    13. 20 Snow pea pods, fresh

    14. 1 Scallion with top; chopped

    15. 1/2 teaspoon of the oil, pepper, and garlic for one hour. Heat a tablespoon of the remaining oil in a wok over high heat. Stir-fry beef quickly, until the meat is medium rare. Remove and set aside. Mix the remaining cornstarch with the oyster sauce. Reheat the wok with the remaining oil. Add the broccoli and carrots; stir-fry for 30 seconds.

    Instructions Jump to Ingredients ↑

    1. Add the broth, cover the wok, and steam for approximately one minute or until the vegetables are tender-crisp. Add the corn, snow peas, scallion, beef & oyster-cornstarch mixture. Heat quickly, until the sauce is clear and thickened. Serve immediately. --*The Cereal Murders* Diane Mott Davidson

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