500 g sirloin steak, cut into thin strips 1 lb
50 ml soy sauce 1/4 cup
25 ml cornstarch 2 tbsp
1 clove garlic, minced
1 ginger root, minced
25 ml safflower oil 2 tbsp
2 medium onions, cut into wedges
3 large carrots, sliced into coins
1 head broccoli, cut into florets
300 ml water 1 1/4 cup
15 ml oyster sauce 1 tbsp
5 nk sugar 1 tsp
Place steak in a medium bowl. In a separate bowl, combine soy sauce, 1 tablespoon (15 ml) cornstarch, garlic and ginger root; pour over steak. In a wok or nonstick skillet; heat 1 tablespoon (15 ml) oil over high heat. Add beef and stir-fry until browned; set aside. In wok; heat remaining oil over high heat. Add onions and stir-fry for 1 minute. Add carrots, broccoli and 1 cup (250 ml) of the water; cover and steam for 4 minutes. Combine remaining water, oyster sauce, remaining cornstarch and sugar. Stir sauce into wok; cook until smooth and thickened. Return meat to wok. Reheat to serving temperature.
Serves 6