Total Time
Prep 15 mins
Cook 5 mins

Adapted from "Dining in Quarters A" Cookbook by Donna Kaup--excellent.

Ingredients Nutrition


  1. Combine broth, soy, sherry and sugar, set aside.
  2. Cut beef with the grain into strips.
  3. Place wok over med-high heat.
  4. Add 1 tbsp of oil.
  5. Add garlic and ginger.
  6. Stir-fry for about 30 seconds.
  7. Turn heat to high.
  8. Add half the beef and onion and stir-fry until meat is lightly browned.
  9. Remove from wok.
  10. Repeat using remaining beef and onion.
  11. Return cooked meat to wok.
  12. Pour in broth mixture.
  13. Cover and simmer for 3 minutes.
  14. Mix cornstarch and water and gradually stir into wok.
  15. Cook until slightly thickened, stirring to coat meat.
  16. Add water chestnuts, baby corn, and broccoli.
  17. Serve with steamed white rice and sprinkle the noodles on top.
Most Helpful

This was so easy, simple and delicious! I did add some slivered onions (love onions) and otherwise followed the instructions. Definately a keeper. Thank you for posting. Made for Fall PAC 2012.

mama smurf October 24, 2012

Amy, wonderful stir-fry. Thanks for posting. Caroline

Caroline Cooks March 03, 2007