Stir-frying is a fast way to cook small pieces of food in a hot pan or wok. … In addition to being quick and easy, stir-frying is also healthy. It results in tender-crisp vegetables that retain more nutrients than if they were boiled. And since stir-frying requires only a small amount of oil, the fat content is low.
1 lb sirloin steak, trimmed;
-tips, 1-inch cubes
1 tb dry sherry
1 tb soy sauce
1 tb cornstarch
1/2 ts sugar
2 tb vegetable oil; plus 1/2 tsp
1/8 ts freshly ground black pepper
2 cloves garlic; pressed
1 tb oyster sauce
2 lg broccoli stalks; stems
and cut into florets
2 carrots; diagonally sliced
1/2 c beef broth
8 pieces baby corn; canned and
20 fresh snow peas
1 whole scallion, white and
Procedures: Marinate the sirloin at room temperature in a mixture of sherry, soy, 1
teaspoon cornstarch, sugar, 1/2 teaspoon oil, pepper, and garlic for one hour
. Rinse two large stalks of broccoli, remove stems, and cut into
florets. Peel carrots. Slice on diagonally. Cut vegetables so that they
will cook to a tender crunch in less than 2 minutes.
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 florets and
stir-fry for 30 seconds.
Add 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
sauce is clear and thickened.
Keywords: Chinese Beef Stir-Fry With Vegetables