Beef Stir Fry With Vegetables Recipe
Servings: 4
Ingredients
- 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
Directions
- 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.
- 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.
- 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.
- Makes 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 1545g | |
| Recipe makes 4 servings | |
| Calories 709 | |
| Calories from Fat 101 | 14% |
| Total Fat 11.67g | 15% |
| Saturated Fat 1.45g | 6% |
| Trans Fat 0.18g | |
| Cholesterol 0mg | 0% |
| Sodium 313mg | 13% |
| Potassium 2994mg | 86% |
| Total Carbs 111.93g | 30% |
| Dietary Fiber 46.1g | 154% |
| Sugars 2.96g | 2% |
| Protein 41.86g | 67% |
