Beef Stir-fry With Vegetables

CATEGORY	CUISINE	TAG	YIELD
Meats, Vegetables	Chinese	Archived, Beef/veal, China	4	Servings

INGREDIENTS

1	lb	Good-quality sirloin tips
		cut into 1-inch cubes
1	T	Dry sherry
1	T	Cornstarch
1/2	t	Sugar
2	T	Plus 1/2 teaspoon vegetable
		oil
1/8	t	Fresh ground black pepper
2		Cloves garlic, pressed
1	T	Oyster sauce
2		Large stalks of broccoli
		stems removed and cut
		into
		florets
2		Carrots, peeled and sliced
		on a diagonal
1/2	c	Beef broth
8		Spears water-packed baby
		Corn, drained
20		Fresh snow peas
1		Scallion, both white and
		green parts chopped

INSTRUCTIONS

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  File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 356 Calories From Fat: 131 Total Fat: 14.9g Cholesterol: 0mg Sodium: 568mg Potassium: 841.2mg Carbohydrates: 45.2g Fiber: 11g Sugar: 10.6g Protein: 11g