Beef and Sugar Peas Stir-Fry
A classic combination that tastes wonderful.
INGREDIENTS:
1 lb sirloin steak
3 tbs soy sauce, divided use
3 tsp cornstarch
2 1/2 tsp granulated sugar
1/4 cup vegetable oil
2 oz fine egg noodles
6 oz sugar peas
3 tbs vegetable oil, divided use
1/4 tsp thinly sliced ginger root
2 large carrots, sliced
10 oz baby corn
1 lb mushrooms
2 tbs rice wine
DIRECTIONS:
1. Partially freeze sirloin steak then thinly slice diagonally against the grain into 2 x 1/4-inch strips.
2. Combine 1 tbs soy sauce, 1 tsp cornstarch, and 1/2 tsp sugar. Pour over the steak and marinate for 1 hour in refrigerator.
3. Pour 1/4 cup oil into a hot wok. Add fine egg noodles and fry for 3 seconds. Remove and arrange around the edge of a serving platter. Drain the wok and add trimmed sugar peas; stir-fry for 2 minutes. Remove and arrange next to the noodles.
4. Pour 2 tbs oil into the wok, coating the sides. Add the steak and sliced ginger root; stir-fry for 4 to 5 minutes. Remove and set aside.
5. Add 1 tbs oil then stir fry thinly sliced carrots, baby corn, and mushrooms; stir-fry for 3 minutes. Combine 2 tbs soy sauce, rice wine, 2 tsp sugar, and 2 tsp cornstarch. Add to the wok and cook until thickened, stirring constantly. Return the steak, heat through, then transfer to the center of the serving platter.
Prep: 75 minutes
Cook: 20 minutes
Serves: 8