Beef Stir-Fry with Vegetables

• 1 pound beef, sirloin steak cut into 1-inch cubes
• 1 tablespoon sherry dry
• 1 tablespoon cornstarch
• 1/2 teaspoon sugar
• 2 tablespoons vegetable oil plus 1/2 teaspoon
• 18 teaspoon black pepper freshly ground
• 2 each garlic cloves peeled and minced
• 1 tablespoon oyster sauce
• 2 each broccoli florets large stocks, cut into florets
• 2 each carrots peeled and sliced on the diagonal
• 1/2 cup beef stock
• 8 each baby corn spears, water packed, drained
• 20 each snow pea pods fresh
• 1 each scallions, spring or green onions both white and green parts, chopped

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

beef, sherry dry, cornstarch, sugar, vegetable oil, black pepper, garlic, oyster sauce, broccoli florets, carrots, beef stock, corn, snow pea, scallions

Taken from recipeland.com/recipe/v/beef-stir-fry-vegetables-38859 (may not work)