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1 lb. sirloin tip or flank steak
2 tbsp. vegetable oil
1/2 c. vegetable oil
1 clove fresh garlic, minced
1/2 c. canned baby corn
1/2 c. canned straw mushrooms
1 1/2 c. frozen peas and carrots


1 tbsp. cornstarch dissolved in 1/4 c. cold water
2 tbsp. soy sauce
1 tbsp. sherry
1/2 tsp. salt
1/2 tsp. sugar
1/4 tsp. baking soda


1 tsp. cornstarch
1/4 c. chicken broth
2 tbsp. dark soy sauce
1 tbsp. light soy sauce
1 tbsp. sugar
1/2 tsp. salt
1 tsp. cider vinegar
2 tsp. hot pepper oil
1/2 tsp. white pepper

Cut beef with the grain into 2 inch strips; then slice again the grain into thin slices. Split each baby corn into 2 pieces. If the straw mushrooms are too big, cut them into smaller pieces. Defrost the frozen peas and carrots. Mix marinade and stir in beef. Cover and chill for at least 30 minutes. Add 2 tablespoons oil to marinade to separate pieces of beef. Mix seasoning sauce.

Heat 1/2 cup oil in wok over high heat. Add beef and stir fry until beef changes color. Remove and drain. Reserve oil. Then heat 1 tablespoon of the reserved oil in the same wok over high heat. Add garlic; stir fry until garlic is slightly brown. Add baby corn, straw mushrooms, peas and carrots; stir fry 1 minute. Add seasoning sauce, stir constantly until sauce thickens. Return beef to wok and mix well. Serve hot. 4 servings.

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