2 oz. beef sirloin or rump roast, trimmed of all fat and sliced thin Dash of salt Dash of pepper 1/2 tsp. minced garlic 2-1/2 tsp. sugar 1 tsp. sesame oil 1/4 tsp. black pepper 1 tsp. chopped garlic 4 tsp. fish sauce (or soy sauce) 1 C. broccoli flowerettes 1/4 C. thinly sliced carrots 2 small mushrooms, thinly sliced 1/4 C. thinly sliced bamboo shoots 4-5 snowpeas, sliced 1/4 C. sliced celery 1/2 C. thinly sliced onion 1 C. sliced nappa cabbage 2-3 tsp. oyster sauce 2 C. hot cooked rice
Place sliced beef in a small bowl. Add dash of salt, dash of pepper and 1/2 teaspoon minced garlic. Refrigerate for 2 hours. In a small bowl, combine next 5 ingredients. Set aside. Heat skillet or wok over high heat. Stir-fry beef until cooked throughout. Add next 6 ingredients. Stir and shake pan constantly for 2-3 minutes more or until vegetables just start to become aromatic. Blend in fish sauce mixture. Add onion, cabbage and oyster sauce. Continue to stir-fry approximately 1 minute or until crisp-tender. Serve over hot rice.