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Beef & Cucumber Stir Fry

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  Boneless lean beef 3⁄4 Pound (Such As Top Sirloin)
  Dry sherry 2 Tablespoon
  Soy sauce 1 Tablespoon
  Garlic 3 Clove (15 gm), minced or pressed
  Cucumber 12 Ounce (1 Large)
  Salad oil 3 Tablespoon
  Canned baby corn/16 fresh baby corn ears, husked 15 Ounce, drained (1 Can)
  Green onions 2 , ends trimmed, thinly sliced

Thinly slice meat across the grain.
In a bowl, mix sherry, soy sauce, and garlic; stir in meat and set aside.
Peel cucumber; cut in half lengthwise.
Discard seeds; cut each half in thirds, then into thick sticks.
Place a wok or 12-inch frying pan on high heat.
When hot, add 1 tablespoon oil and half the meat mixture.
Stir-fry until meat is slightly tinged with brown.
Pour meat into a bowl; repeat to cook remaining meat.
Add the last tablespoon of oil to pan; when hot, add cucumber and corn.
Stir-fry until vegetables are hot, about 4 minutes.
Add meat, any juices, and onions; stir until hot, 1 to 2 minutes.

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Beef & Cucumber Stir Fry Recipe