beef sirloin tip, cubed
garlic cloves, pressed
stalks broccoli, cut into florets
carrots, in 1/8
baby corn spears
1Marinate 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.
2Heat 1 tablespoon of the remaining oil in a wok over high heat.
3Stir-fry beef quickly, until the meat is brown outside and pink inside.
5Mix the remaining 2 teaspoons cornstarch with the oyster sauce.
6Reheat the wok with the remaining tablespoon oil.
7Add the broccoli and carrots; stir-fry for 30 seconds.
8Add the broth, cover the wok, and steam for approximately 1 minute or until the vegetables are tender but retain their crunch.
9Add the corn, snow peas, scallion, beef and oyster sauce-cornstarch mixture.
10Heat quickly, until the sauce is clear and thickened.
11Serve immediately over rice or chinese noodles.
12Makes 4 servings.