250 ml white wine 1 cup
500 g sirloin beef, thinly sliced 1 lb
25 ml cornstarch 2 tbsp
5 ml salt 1 tsp
5 ml black pepper 1 tsp
25 ml vegetable oil, divided 2 tbsp
1 onion, peeled & thinly sliced
15mL garlic clove, minced 1 tbsp
750 ml gailon or chinese broccoli 3 cup
black pepper to taste
250 ml beef stock 1 cup
15 ml soya sauce 1 tbsp
25 ml cornstarch dissolved in 4 tbsp (60 ml) water 2 tbsp
In a large glass bowl; combine first 5 ingredients. Mix well. Chill for 30 minutes. With a slotted spoon; remove meat from the marinade. Set liquid aside.
In a non-stick wok or skillet, heat 1 tablespoon (15 ml) oil over high heat for 45 seconds. Add beef; stir-fry until it begins to brown and no red is visible, about 2 to 3 minutes. Transfer to a warm plate. Set aside.
Return pan to high heat. Add rest of oil. Add vegetables and black pepper. Quickly stir-fry until vegetables wilt. Add beef stock, soy sauce and cornstarch mixture. Stir and cook to thicken. Add meat. Stir and cook to heat through.
Serves 4