Recipe - Beef Stir-Fry With Vegetables

1 pound Goodquality sirloin tips,
cut into 1inch cubes
1 tablespoon Dry sherry
1 tablespoon Cornstarch
One half teaspoon Sugar
2 tablespoon Plus One half teaspoon vegetable
oil
1/8 teaspoon Fresh ground black pepper
2 Cloves garlic; pressed
1 tablespoon Oyster sauce
2 Large stalks of broccoli;
stems removed and cut into
florets
2 Carrots; peeled and cut or sliced up
on a diagonal
One half cup Beef broth
8 Spears waterpacked baby
Corn; drained
20 Fresh snow peas
1 Scallion; both white and
green parts; chopped

Marinate the sirloin at room temperature in a mixture of sherry, soy sauce,
1 teaspoon of the cornstarch, the sugar, One half teaspoon of the oil, the
pepper, and garlic for an hour. Heat 1 Tablespoon of the remaining oil in
a wok over high heat. Stirfry 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;
stirfry 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 saucecornstarch 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