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Entree
Asian
4 servings
4 hours 5 minutes
12 minutes
8 ounces top sirloin, cut into 1/4 inch thick strips
3 tablespoons soy sauce
1 tablespoon sherry
1 tablespoon brown sugar
1 tablespoon sesame oil, oriental
3 cloves organic garlic, large
1 ginger root, 2 inch pieces, minced
1 tablespoon peanut oil or other vegetable oil
2 cups Chinese Pea Pods
6 organic green onions, cut into 1 inch long pieces
1 teaspoon cornstarch
1/2 cup organic green onions, thinly sliced
1 cup organic broccoli, cut into florets
1 cup organic red bell pepper, thinly sliced
Combine the first 7 ingredients in a leak-proof zipper bag or covered baking dish and refrigerate 4 hours or overnight.
Cook broccoli in a small pot of boiling salted water until almost crisp-tender, about 2 minutes; drain. Rinse under cold water to cool. Drain on paper towel or in colander.
Heat oil in wok or heavy large skillet over high heat. Using a slotted spoon, transfer beef to wok, reserving marinade. Stir-fry beef until just no longer pink, about 2 minutes. Remove beef from wok.
Add broccoli, gai choy, 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.
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