Beef Stir-Fry with Vegetables

Yields:	4 servings
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	Preparation	30 minutes
	Cooking	20 minutes
	Ready In	50 minutes

Ingredients

1	pound	beef, sirloin steak	cut into 1-inch cubes
1	tablespoon	sherry	dry
1	tablespoon	cornstarch
1/2	teaspoon	sugar
2 Pl	tablespoons	vegetable oil	plus 1/2 teaspoon
1/8	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
1/2	cup	beef broth
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

Directions

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.