¼ cup beef broth
2 T. soy sauce
2 T cooking sherry
1 tsp. cornstarch
¼ tsp. pepper
1 pound boneless sirloin steak
Vegetables: 1 clove garlic, 1 onion, 1 green pepper (any color or a variety), 2 carrots, 2 stalks celery, 1 small bunch broccoli, 2 mushrooms, 1 handful pea pods.
1 bunch Udon noodles or 2 cups instant rice.
- In a small bowl, combine beef broth, soy sauce, sherry, cornstarch, and pepper. Stir to dissolve cornstarch. Set sauce aside.
- Peel and mince garlic. Wash, peel and cut all of your vegetables into thin strips.
- With a separate cutting board and knife, trim any excess fat from steak. Cut beef into thin strips across the grain.
- In a small pot, boil 2 cups of water. When boiling, add either 1 bunch of Udon noodles or 2 cups of instant rice. Boil for 4-5 minutes. Drain noodles.
- In a wok or large skillet, heat 1 tablespoon oil. Add the beef and stir while frying over medium high heat 2-3 minutes, until browned on outside but still pink inside. Remove to plate.
- Add another tablespoon of oil to wok. Add vegetables and stir-fry until crisp-tender, 3-4 minutes.
- Stir sauce to make sure cornstarch is mixed in. Add sauce to wok. Stir-fry until sauce boils and thickens.
- Return beef to pan and mix in noodles or rice. Cook until heated through, about 1 minute.