1 Lb. boneless sirloin, cut into 1/4 inch strips
2 TBS. dry white wine (I use Martini & Rossi Dry Vermouth)
2 TBS. sesame oil (Oriental)
5 TBS. soy sauce (I use La Choy)
2++ TBS. cornstarch
2+ Tsp. minced, peeled fresh ginger root
4 Lg. cloves of fresh garlic, minced
2/3 to 1 C. beef broth (I use Better Than Bouillon Beef Base)
1 8 oz. can of water chestnuts, sliced (I use Geisha brand)
1/2 Lg. red pepper cut into 1/8 – 1/4 inch strips
1/2 Lg. green pepper cut into 1/8 – 1/4 inch strips
1 4 0z. can of portabella mushroom chunks
6 – 8 scallions, sliced
~1/2 stalk of Bok Choy or Celery Cabbage sliced on the diagonal
~ 1/3 C. peanut oil to stir fry, divide to use
Combine soy sauce, wine, sesame oil, cornstarch, ginger (I also put a little slice of ginger into my garlic press and squeeze the juice into the mixture in addition to the 2+ Tsp. of minced, peeled ginger), and garlic in a medium bowl. Add beef strips and stir to coat evenly. Let stand 30 minutes.
Heat 1/2 of the peanut oil in Wok and stir fry the vegetables in the proper order* to crispness in Wok. Remove to bowl, add the balance of the oil to the Wok and reheat. Add the beef and marinade mix to the Wok. Stir fry, then return the vegetables to reheat. Pour in the broth and continue heating until broth thickens.
Serve immediately over steamed white rice or Jasmine rice.
* Stir fry vegetable groups in this order to prevent over cooking. The vegetables should be crisp. Group 1 will be the peppers, both red and green, followed by Group 2 which would be the scallions, bok choy or celery cabbage, mushrooms, and water chestnuts.