Description
This is my husband’s new favorite. I don’t think we will be going back to our favorite Chinese food restaurant any time soon. Very easy. Makes four large adult servings. I made egg rolls off this site and steamed white rice as sides. YUM!
Ingredients
- ⅓ cup dry sherry
- ⅓ cup oyster sauce
- 2 teaspoons Asian (toasted) sesame oil
- 1 teaspoon soy sauce
- 1 teaspoon white sugar
- 1 teaspoon cornstarch
- 1 ½ pounds beef sirloin steak, trimmed and cut into 1/8-inch-thick slices
- 3 tablespoons vegetable oil, plus more if needed
- 1 thin slice fresh ginger root
- 1 clove garlic, minced
- 1 pound broccoli, cut into florets
- 1 (16 ounce) can sliced mushrooms, drained
- 8 ounces snow peas
Instructions
- Whisk sherry
- oyster sauce
- sesame oil
- soy sauce
- sugar
- and cornstarch together in a bowl until sugar dissolves.
- Arrange steak slices in a shallow bowl
- pour the oyster sauce mixture over the meat
- stir to coat
- and refrigerate at least 30 minutes.
- Heat vegetable oil in a wok or large skillet over medium-high heat. Cook and stir ginger and garlic in hot oil until fragrant about 1 minute. Remove and discard the ginger and garlic. Stir broccoli
- mushrooms
- and snow peas together in the skillet; cook and stir in the hot oil until the broccoli is bright green and almost tender
- 5 to 7 minutes. Remove the vegetable mixture to a bowl.
- Pour beef slices with the marinade into the skillet; cook and stir until the sauce forms a glaze on the beef and the meat is no longer pink
- about 5 minutes. Return the cooked vegetables to the wok; cook and stir until the broccoli is heated through
- about 3 minutes.
Prep Time: 20 mins
Cook Time: 20 mins
Total Time: 1 hr 10 mins
Servings: 4