Recipe - Chinese Beef Stir-Fry With Vegetables

1 pound Sirloin tips; cut into 1"
cubes
1 tablespoon Sherry, dry
1 tablespoon Soy sauce
1 tablespoon Cornstarch
One half teaspoon Sugar
6 One half teaspoon Oil
1/8 teaspoon Pepper, black
2 Garlic clove; pressed
1 tablespoon Oyster sauce
2 lg Broccoli stalk; stems
removed & cut into florets
One half cup Beef broth
8 Baby corn spear; drained
20 Snow pea pods, fresh
1 Scallion with top; chopped

Marinate the sirloin at room temp in a mixture of the sherry, soy
sauce, half the cornstarch, sugar, One half teaspoon of the oil, pepper,
and garlic for one hour. Heat a tablespoon of the remaining oil in a
wok over high heat. Stirfry 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; stirfry for
30 seconds.

Add the broth, cover the wok, and steam for approximately one minute
or until the vegetables are tendercrisp. Add the corn, snow peas,
scallion, beef & oystercornstarch mixture. Heat quickly, until the
sauce is clear and thickened. Serve immediately.

*The Cereal Murders*
Diane Mott Davidson

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/davidsn.zip