Beef Stir Fry

Beef Stir Fry

Ingredients:
2 (1/2 pound) New York strip steaks, sliced into thin strips
2 tablespoons Lee Kum Kee Soy Sauce
2 tablespoons cornstarch
1 1/2 teaspoons white sugar
3 tablespoons olive oil
1 sweet onion, chopped
2 cloves garlic, crushed
1 tablespoon Panda Oyster Sauce
salt and pepper to taste
1 pound snow peas
1 can baby corn, halved lengthways
1 carrot, sliced
2 stalks celery, sliced
1 red bell pepper, seeded and cut into chunks
1/4 cup oil for deep frying

Directions
1. Place the sliced steak in a large bowl. Sprinkle the cornstarch over the beef slices and mix to coat. Whisk the soy sauce and sugar together in a small bowl until the sugar dissolves; pour over the beef slices. Mix and marinate in the refrigerator for at least 2 hours or overnight.
2. Heat 3 tablespoons olive oil in a large skillet over medium heat; cook and stir the onion and garlic in the hot oil until tender, 5 to 7 minutes. Stir the oyster sauce into the onion and garlic; season with salt and pepper. Add the baby corn, snow peas, carrot, celery, and red bell pepper; cook and stir until the vegetables are slightly tender, yet still crisp, 7 to 10 minutes. Remove the skillet from the heat.
3. Heat 2 tablespoons oil in a separate skillet. Remove the beef from the marinade, shaking off any excess moisture; discard the marinade. Fry the beef slices in the hot oil to your desired degree of doneness, 3 to 5 minutes per side for medium. Add the cooked beef to the vegetable mixture and mix well. Serve hot.