RECIPE FROM "SANDY'S
(From Executive Chef Nick Sundberg)
3/4 cup Beef broth, low sodium
1/3 cup Soy sauce
1 Tablespoon Sherry
1 teaspoon Garlic, minced
1 teaspoon Ginger, fresh, peeled and minced
1 teaspoon Oil
1 teaspoon Sesame oil
1 pound Sirloin steak, thinly sliced
2 cups Snow peas
1/2 cup Onion, thinly sliced
2 cups Napa cabbage, thinly sliced
1/2 cup Bamboo shoots
Mix together the broth, soy, sherry, garlic and ginger in a bowl. Allow this to sit for 20 minutes. Heat the two oils in a large skillet or wok over high heat. Add the beef and cook for 2 minutes. Add the vegetables and cook for an additional two minutes, stirring frequently. Add the sauce and heat for 1 minute.
Serve warm over rice or noodles.