1/2 c Canned beef broth
1/2 c Dried Chinese mushrooms
1/4 c Reduced-sodium soy sauce
8 ts Dry sherry
10 oz Boneless beef sirloin steak
1 ts Chinese sesame oil
1/2 c Chinese snow peas, stems and
-strings removed
4 md Scallions, cut into 1
-1/2-inch pieces
1/4 c Sliced onions
1/2 Garlic clove, minced
1/4 ts Minced pared ginger
1 c Shredded Chinese cabbage
1/4 c Drained canned sliced bamboo
-shoots
In small bowl combine beef broth and mushrooms; let
stand for 15 minutes. Remove mushrooms with slotted
spoon, reserving broth. Trim off and discard mushroom
stems and cut caps into quarters. Add soy sauce and
sherry to broth and mix well; set aside broth mixture
with mushrooms. Broil steak on rack in broiling pan 5
to 6 inches from heat source, turning once, until
rare, about 3 minutes on each side. Remove steak to
cutting board and cut into 1/4-inch thick slices. In
12-inch nonstick skillet heat oil over medium-high
heat; add snow peas, scallions, onion, garlic, and
ginger and saute for 1 minute. Add 1/4 cup reserved
broth mixture and continue cooking for 1 to 2 minutes
longer. Move vegatables to one side of skillet; add
mushrooms, cabbage and bamboo shoots to center of
skillet and pour in an additional 1/4 cup broth
mixture. Cook until vegetables are tender-crisp,
about 3 minutes; move vegetables to opposite side of
pan from snow pea mixture. Add steak slices and
remaining broth mixture to center of skillet and cook,
turning once, until steak is heated through, about 30
seconds on each side. Decoratively arrange steak and
vegetables on serving plate and top with any pan
juices.
