| Home | Features | Cooking Dictionary | Cook-&-Book Reviews | Read the Articles |

Appetizer Recipes Bar & Brownie Recipes Beef & Veal Recipes Beverage & Drink Recipes Bread Recipes Breakfast Recipes Cake & Frosting Recipes Candy Recipes Chicken Recipes Cookie Recipes Dessert Recipes Ground Meat & Sausage Holiday Recipes International Recipes Lamb Recipes Pet Recipes Pie & Pie Crust Recipes Pork & Ham Recipes Salad & Dressing Recipes Sandwich Recipes Sauce & Condiment Recipes Seafood & Fish Recipes Sidedish Recipes Soup & Stew Recipes Special Diets Recipes Turkey Recipes Vegetarian Entree Recipes Wild Game Recipes

Stir-Fry Beef and Sugar Peas

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

1. Partially freeze sirloin steak then thinly slice diagonally against the grain into 2 x 1/4-inch strips.
2. Combine 1 tablespoon soy sauce, 1 teaspoon cornstarch, and 1/2 teaspoon 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 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.
5. 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 8 servings.