-
1
Combine soy and sherry for marinade.
-
2
Marinate steak pieces for 1 hour.
-
3
Massage meat in marinade to aid tenderizing; drain, reserving marinade.
-
4
Wash and soak mushrooms for 1 hour; drain, reserving soaking liquid, thinly slice.
-
5
Wash, peel and roll-cut carrots.
-
6
Wash cauliflower, trim off thick part of stems, and either break or cut florets into pieces about the size of the carrot pieces.
-
7
Parboil carrots in boiling stock for about 3 minutes or until just beginnin to soften.
-
8
Reserve carrots and stock.
-
9
Stir-frying: Heat peanut oil in hot wok.
-
10
When oil just begins to smoke, add drained steak cubes; stir-fry briskly for 1 minute until meat begins to lose pinkness.
-
11
Don't overcook meat or it will be tough.
-
12
Remove to holding plate.
-
13
Swirl remaining oil into wok.
-
14
Add ginger, garlic and peppercorns; stir-fry 15 seconds.
-
15
Add cauliflower and mushrooms; stir-fry 1 minute.
-
16
Add specified amounts of liquids generated during preparation: reserved carrot stock, marinade, and mushroom soaking liquid; bring to boil.
-
17
Cover wok; reduce heat to medium, and simmer 3 minutes.
-
18
Remove lid; turn heat to high.
-
19
When sauce boils again, add carrots and beef.
-
20
Mix together.
-
21
Splash vinegar down sides of wok.
-
22
Push ingredients out of sauce, thicken with thin cornstarch paste.
-
23
Sauce should be a light gravy.
-
24
Add seasame oil.
-
25
Toss in green onion.
-
26
Serve.
