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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.
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