1 lb sirloin steak, trimmed; -tips, 1-inch cubes 1 tb dry sherry 1 tb soy sauce 1 tb cornstarch 1/2 ts sugar 2 tb vegetable oil; plus 1/2 tsp 1/8 ts freshly ground black pepper 2 cloves garlic; pressed 1 tb oyster sauce 2 lg broccoli stalks; stems -removed and cut into florets 2 carrots; diagonally sliced 1/2 c beef broth 8 pieces baby corn; canned and - drained 20 fresh snow peas 1 whole scallion, white and -green; chopped

Marinate the sirloin at room temperature in a mixture of sherry, soy, 1 teaspoon cornstarch, sugar, 1/2 teaspoon oil, pepper, and garlic for one hour. Rinse two large stalks of broccoli, remove stems, and cut into florets. Peel carrots. Slice on diagonally. Cut vegetables so that they will cook to a tender crunch in less than 2 minutes. Heat 1 tablespoon of the remaining oil in a wok over high heat. Stir-fry beef quickly, until the meat is brown outside and pink inside. Remove. Mix the remaining 2 teaspoons cornstarch with the oyster sauce. Reheat the wok with the remaining tablespoon oil. Add the broccoli florets and carrots; stir-fry for 30 seconds. Add broth, cover the wok, and steam for approximately 1 minute or until the vegetables are tender but retain their crunch. Add the corn, snow peas, scallion, beef, and oyster sauce-cornstarch mixture. Heat quickly, until the sauce is clear and thickened.

Note: