Chinese Beef Stir-Fry With Vegetables


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
           – drained
     20    fresh snow peas
      1    whole scallion, white and
           -green; chopped


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

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