Beef Stir-Fry with Vegetables
BEEF STIR-FRY WITH VEGETABLES
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|1 lb||beef sirloin tip, cubed|
|1 Tbsp||dry sherry|
|2 Tbsp||vegetable oil|
|1/2 tsp||vegetable oil|
|2||garlic cloves, pressed|
|1 Tbsp||oyster sauce|
|2 large||stalks broccoli, cut into florets|
|2||carrots, in 1/8|
|1/2 c||beef broth|
|8||baby corn spears|
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.
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.