1. Combine beef with 1/2 tsp of salt, cornstach, and 1 T. of the oil. 2. Mix well with your hands. 3. Cook cauliflower and carrot in boiling water for 8 minutes; drain well. 4. Plunge peas into boiling water for 5 seconds: rinse with cold water and drain. 5. Heat 2 T. of oil over medium-high heat in wok; Stir-fry beef 1 minute: Add sherry and cook 1 minute. 6. Remove and set aside. 7. Combine sauce ingredients in a bowl. 8. Heat 1 T. oil to medium-high heat in wok. 9. Stir-fry carrots, cauliflower and peas for 1 minute, adding the peas last. 10. Add beef. 11. Quickly pour in sauce mixture. 12. Stir-fry 2 minutes. 13. Serve immediately, over steamed rice. ---------------------------------------------------------------------------
Nutrition
Ingredients
