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Prep Time: 15 Minutes Cook Time: 5 Minutes |
Ready In: 20 Minutes Servings: 4 |
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Adapted from Dining in Quarters A Cookbook by Donna Kaup-excellent. Ingredients:
1/4 cup beef broth |
1 1/2 teaspoons soy sauce |
2 teaspoons dry sherry |
1 teaspoon sugar |
1 1/2 lbs boneless beef sirloin |
2 teaspoons salad oil |
1 garlic clove, minced |
2 teaspoons chipped fresh gingerroot |
3 green onions, sliced |
1 teaspoon cornstarch |
1 teaspoon water |
1 (6 ounce) can water chestnuts |
1 (6 ounce) can la choy crunchy chow mein noodles |
1 (6 ounce) can baby corn |
2 cups broccoli, steamed |
Directions:
1. Combine broth, soy, sherry and sugar, set aside.
2. Cut beef with the grain into strips.
3. Place wok over med-high heat.
4. Add 1 tbsp of oil.
5. Add garlic and ginger.
6. Stir-fry for about 30 seconds.
7. Turn heat to high.
8. Add half the beef and onion and stir-fry until meat is lightly browned.
9. Remove from wok.
10. Repeat using remaining beef and onion.
11. Return cooked meat to wok.
12. Pour in broth mixture.
13. Cover and simmer for 3 minutes.
14. Mix cornstarch and water and gradually stir into wok.
15. Cook until slightly thickened, stirring to coat meat.
16. Add water chestnuts, baby corn, and broccoli.
17. Serve with steamed white rice and sprinkle the noodles on top.
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