1 lb Good-quality sirloin tips, cut into 1-inch cubes
1 tbsp Dry sherry
1 tbsp Cornstarch
1/2 tsp Sugar
2 tbsp Plus 1/2 teaspoon vegetable oil
1/8 tsp Fresh ground black pepper
2 Cloves garlic, pressed
1 tbsp Oyster sauce
2 Large stalks of broccoli, stems removed and cut into florets
2 Carrots, peeled and sliced on a diagonal
1/2 cup Beef broth
8 Spears water-packed baby
Corn, drained
20 Fresh snow peas
1 Scallion, both white and green parts; chopped
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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
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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