Beef & Cucumber Stir Fry
|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.