Beef with Oyster Sauce

1 lb Beef, round steak
.75 cup, pieces or slices Mushrooms, fresh
1 slices (1" dia) Ginger Root
2.5 tbsp Oyster Sauce
.5 tsp unpacked Brown Sugar
0.25 cup (8 fl oz) Water, tap
3 tbsp Canola Oil
1 dash Salt
1 dash Pepper, black
1.5 tbsp Dark Soy Sauce(Pearl River Bridge) (by AMERICAPATMAN40)
1 tbsp kame Chinese Cooking Rice Wine (by JANESBLONDE)
.6 tbsp Argo Cornstarch
15 mL Water, tap
1 tbsp Crisco Pure Vegetable Oil
100 gram(s) Baby Corn, raw (by J2FLOWERS1)
0.5 cup Snow Peas, fresh

To begin, cut the beef across the grain into thin slices, 2 to 3 inches long and 1/4-inch thick. Then, add the marinade ingredients in the order given. Marinate the beef for 15 minutes. In a small bowl, mix the water or chicken broth, sugar and oyster sauce together and set aside. Water is the healthier option if you're trying to reduce your salt intake.
Next, heat 2 tablespoons of oil over medium-high to high heat in a preheated wok. Add the ginger and stir-fry quickly until aromatic. Take care not to burn the ginger. Then, add the beef. Brown for a minute, stir-fry until it changes color and is nearly cooked through. You can cook the beef in two batches if it's easier. After that, remove the beef slices from the wok and drain. Then, clean out the wok.
Heat 2 tablespoons of oil in the wok. Add the sliced vegetables stir-fry briefly. Next add the mushrooms. Push the vegetables to the side and add the sauce in the middle. Let the mixture come to a boil, and then add the beef back into the pan. Mix everything together. When you're done, taste a sample and adjust seasoning, if desired.
Serve the beef stir-fry hot ​with steamed rice. Substitute white rice with brown rice for a healthier meal.

Serving Size: 1

Number of Servings: 4

Recipe submitted by SparkPeople user KAI_KANONG1.