1 boneless top round steak (12 ounces) trimmed of all visible fat and sliced into 1/2 x 2-inch strips1 teaspoon ground black pepper 1 tablespoon peeled and finely minced ginger 3 cloves garlic, finely minced 1/2 cup water 2 tablespoons cornstarch 3 tablespoons light soy sauce 3 tablespoons oyster sauce 2 tablespoons dry cooking sherry Vegetable oil cooking spray 2 teaspoons sesame oil 2 cups broccoli flowers 1 cup snow peas trimmed 1 small onion, diced 1/2 cup shredded carrots 1 can (8 ounces) sliced water chestnuts, drained and rinsed 1 can (14 ounces) bean sprouts, drained and rinsed, 4 cups hot cooked rice
Toss steak with pepper, ginger and garlic. In a small bowl, combine water and next four ingredients. Spray wok or heavy skillet with cooking spray. Add sesame oil. Over medium-high heat, stir-fry steak 5 minutes or until brown. Remove and set aside. Spray wok again. Stir-fry broccoli, snow peas, onions and carrots until crisp-tender. Add water chestnuts, bean sprouts and beef. Continue to cook until hot. Add sauce mixture and cook 1-2 minutes or until thick and bubbly. Serve over rice.