• Beef Stir Fry With Vegetables

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    • 1 lb Good-quality sirloin tips, cut into 1-inch cubes
    • 1 Tbsp. Dry sherry
    • 1 Tbsp. Cornstarch
    • 1/2 tsp Sugar
    • 2 Tbsp. Plus 1/2 tsp. vegetable oil
    • 1/8 tsp Fresh grnd black pepper
    • 2 x Cloves garlic, pressed
    • 1 Tbsp. Oyster sauce
    • 2 lrg stalks of broccoli, stems removed and cut into florets
    • 2 x Carrots, peeled and sliced on a diagonal
    • 1/2 c. Beef broth
    • 8 x Spears water-packed baby Corn, liquid removed
    • 20 x Fresh snow peas
    • 1 x Scallion, both white and green parts, minced


    1. Marinate the sirloin at room temperature in a mix of sherry, soy sauce, 1 tsp. of the cornstarch, the sugar, 1/2 tsp. of the oil, the pepper, and garlic for an hour. Heat 1 Tbsp. of the remaining oil in a wok over high heat. Stir-fry beef quickly, till the meat is brown outside and pink inside. Remove.
    2. Mix the remaining 2 tsp. cornstarch with the oyster sauce. Reheat the wok with the remaining Tbsp. oil. Add in the broccoli and carrots; stir-fry for 30 seconds.
    3. Add in the broth, cover the wok, and steam for approximately 1 minute or possibly till the vegetables are tender but retain their crunch. Add in the corn, snow peas, scallion, beef, and oyster sauce-cornstarch mix. Heat quickly, till the sauce is clear and thickened. Serve immediately over rice or possibly chinese noodles.
    4. Makes 4 servings.

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