Chinese Beef Stir-Fry With Vegetables recipe

Ingredients:
1 lb sirloin steak, trimmed;
-tips,
1-inch cubes
1 tb dry sherry
1 tb soy sauce
1 tb
cornstarch
1/2 ts sugar
2 tb vegetable oil; plus 1/2 tsp

1/8 ts freshly ground black pepper
2 cloves garlic;
pressed
1 tb oyster sauce
2 lg broccoli stalks; stems

-removed
and cut into florets
2
carrots; diagonally sliced
1/2 c beef broth
8 pieces
baby corn; canned and
- drained
20 fresh snow
peas
1 whole scallion, white and
-green;
chopped

Procedures:
Marinate the sirloin at room temperature in a mixture of sherry,
soy, 1
teaspoon cornstarch, sugar, 1/2 teaspoon oil, pepper, and garlic
for one
hour. Rinse two large stalks of broccoli, remove stems, and cut
into
florets. Peel carrots. Slice on diagonally. Cut vegetables so that
they
will cook to a tender crunch in less than 2 minutes.

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 florets
and
carrots;
stir-fry for 30 seconds.

Add 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.