Beef Stir-Fry with Vegetables
| Yield: | 4 Servings |
| Categories: | Chinese, Beef |
| 1 | lb | Good-quality sirloin tips, cut into 1-inch cubes |
| 1 | tb | Dry sherry |
| 1 | tb | Cornstarch |
| 1/2 | ts | Sugar |
| 2 | tb | Plus 1/2 teaspoon vegetable oil |
| 1/8 | ts | Fresh ground black pepper |
| 2 | Cloves garlic; pressed | |
| 1 | tb | 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 |
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