The key to success with any type of stir-fry, is to have the ingredients prepped and ready before the cooking begins. Don’t overcook the vegetables as they will become more tender when the dish is reheated in the microwave.

Serves 4

8 ounces top sirloin, cut into 1/4-inch-thick strips
3 tablespoons soy sauce
1 tablespoon Sherry
1 tablespoon brown sugar
1 tablespoon oriental sesame oil
3 large garlic cloves, minced
1 2-inch piece fresh ginger, peeled, minced
2 cups broccoli florets
1 tablespoon peanut or vegetable oil
2 cups Chinese pea pods, trimmed
6 green onions, cut into 1-inch-long pieces
1/2 red bell pepper, sliced
1 teaspoon cornstarch

Combine beef with next 6 ingredients to make marinade. Cook broccoli in small pot of boiling salted water until almost crisp-tender, about 2 minutes, drain. Rinse under cold water to cool.

Heat oil in wok or heavy large skillet over high heat. Using slotted spoon, transfer beef to wok, reserving marinade. Stir-fry beef until just browned, about 2 minutes. Remove beef from wok.

Add broccoli, pea pods, green onions and red bell pepper. Continue stir-frying until vegetables are just crisp-tender, about 3 minutes.

Stir cornstarch into reserved marinade. Pour marinade over vegetables in wok. Add beef and stir-fry until liquid boils and thickens, about 1 minute.

Serve over bed of instant rice.

Posted in recipes, cooking, food by Lisa - May 27th, 2007 |
Tags: recipe

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