½ pound boneless lean round steak
2 teaspoons cornstarch
1 tablespoon dry sherry
2 tablespoons soy sauce
2 tablespoons vegetable oil
1 small onion, sliced
1 clove of garlic, crushed
½ teaspoon finely chopped fresh
ginger root
¼ cup chicken broth
2 cups Sugar Snap peas, washed
and strung
1. Place meat in freezer for 30 minutes
Back:
until firm enough to slice easily. Cut
into ⅛-inch slices.
2. Combine cornstarch, sherry and soy
sauce in small bowl. Add meat, stir
ring to coat well. (Can be done ahead to
this point and refrigerated.)
3. Heat oil in large skillet or wok; stir-fry
beef, onion, garlic and ginger 2 min-
utes. Stir in broth and peas; cook 2
minutes, until sauce thickens. Serve
over hot rice, if you wish.
1. Place meat in freezer for 30 minutes until firm enough to slice easily. Cut into 1/8-inch slices.
2. Combine cornstarch, sherry and soy sauce in small bowl. Add meat, stirring to coat well. (Can be done ahead to this point and refrigerated.)
3. Heat oil in large skillet or wok; stir-fry beef, onion, garlic and ginger 2 minutes. Stir in broth and peas; cook 2 minutes, until sauce thickens. Serve over hot rice, if you wish.
