Title: Chinese Beef Stir-Fry with Vegetables
Categories: Chinese, Main dish, Beef
Yield: 4 Servings

1 lb Good-quality sirloin tips;
-cut into 1-inch cube
1 tb Dry sherry
1 tb Cornstarch
1/2 ts Sugar
2 tb Plus 1/2 teaspoon vegetable;
-oil
1/8 ts Fresh ground black pepper
2 Cloves garlic; pressed
1 tb Oyster sauce
2 lg Stalks of broccoli; stems
-removed and cu
2 Carrots; peeled and sliced a
-diagonal
1/2 c Beef broth
8 Spears water-packed baby
-Corn; drained
20 Fresh snow peas
1 Scallion; both white and
-parts, chopped

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
Posted to MC-Recipe Digest by Nancy Berry on Apr 30,
1998