Stir-Fried Beef And Vegetables - cooking recipe

Ingredients

1 lb sirloin steak, 1 inch thick
peanut oil, divided
1 teaspoon salt
1 teaspoon sugar
1 dash pepper
1 garlic clove, minced
1/2 lb fresh snow pea
1 bunch bok choy (1 3/4 pound)
6 green onions
1 (8 ounce) can water chestnuts, drained
2 tablespoons cornstarch
1/2 cup cold water
1/4 cup dry sherry
2 tablespoons soy sauce
1 (8 ounce) package chinese noodles or 4 ounces spaghetti
1/2 cup beef broth
1 (15 ounce) can baby corn, drained

Preparation

Pat steak dry with paper towels. Partially freeze beef, about 15 minutes, in order to make slicing it easier. Then, using sharp knife, cut steak in half lengthwise, then cross-wise, on diagonal, into slices 1/8 inch thick; set aside.
In large shallow bowl, toss steak slices with 1 tablespoon peanut oil, salt, sugar, pepper and minced garlic; mix well. Let stand at room temperature 15 minutes. Rinse snow peas under cold water; drain. With fingers, remove stem ends and strings; do not shell.
Prepare bok choy: Cut base from stalk; discard. Cut stems into 1/4-inch diagonal slices; cut leaves into 1-inch pieces. Wash stems and leaves separately; dry on paper towels. Wash green onions; pat dry; trim off roots and green tops; cut into 1/2-inch diagonal slices.
In small bowl, combine cornstarch, water, sherry and soy sauce; mix well; set aside. Fill an 8-quart kettle with water and bring to the boil; Add Chinese noodles or spaghetti and cook as package label directs; drain, and keep warm.
Heat 1 tablespoon peanut oil in large, heavy skillet or wok. Add green onion; with slotted spoon, stir-fry 1 minute. Add snow peas, water chestnuts, bok-choy stems and beef broth; cook, covered, over high heat 2 minutes. Remove vegetables and liquid from the pan.
Add 2 tablespoons oil and the beef; stir-fry over high heat 2 minutes. Return cooked vegetables and the corn to skillet; add bok-choy leaves; stir in cornstarch mixture; cook until sauce is thickened. Add noodles, and toss gently.
Serve on pre-warmed platter.