Stir-Fry Beef and Sugar Peas
Stir-fried beef sirloin strips with sugar peas, carrots, baby corn, mushrooms and egg noodles.
1 pound sirloin steak
3 tablespoons soy sauce - divided use
3 teaspoons cornstarch
2 1/2 teaspoons granulated sugar
1/4 cup vegetable oil
2 ounces fine egg noodles
6 ounces sugar peas
3 tablespoons vegetable oil - divided use
1/4 teaspoon thinly sliced ginger root
2 carrots, sliced
1 (10-ounce) jar baby corn
1 pound mushrooms
2 tablespoons rice wine
- Partially freeze sirloin steak then thinly slice diagonally against the grain into 2 x 1/4-inch strips.
- Combine 1 tablespoon soy sauce, 1 teaspoon cornstarch, and 1/2 teaspoon sugar; pour over the steak and marinate for 1 hour in refrigerator.
- 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.
- Pour 2 tablespoons 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.
- Add 1 tablespoon oil then stir fry thinly sliced carrots, baby corn, and mushrooms; stir-fry for 3 minutes. Combine 2 tablespoons soy sauce, rice wine, 2 teaspoons sugar, and 2 teaspoons 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.
Makes 4 servings.