1 1/2lbsboneless sirloin steaks, 1 inch thick, trimmed of fat and gristle
2 tablespoonsoil, divided
1 largegarlic clove, sliced in two lengthwise
2 slicespeeled fresh gingerroot, quarter-size
1/4lbfresh small white mushroom, sliced
1/2cupsnow peas (thawed, if frozen)
1/4cuptinned water chestnut, sliced
1/4cuptinned bamboo shoot, sliced
1 tablespoonsoy sauce
1 tablespoonmedium-dry sherry
1 1/2teaspoonshoisin sauce
1/4teaspoonsugar
fluffy white rice, as an accompaniment
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Instructions
Soak dried mushrooms in warm water for 30 minutes. Drain and slice, trimming off any tough bits. Set aside.
In a large skillet or wok brown the steak over high heat with 1/2 tablespoon oil, 2 minutes each side. Remove the meat from the skillet and quickly slice into 1 inch cubes, retaining the meat juices. Set aside in a bowl.
Add remaining oil to the skillet, and stir-fry together the dried mushrooms, garlic, gingerroot, fresh mushrooms, snow peas, water chestnuts, and bamboo shoots for 2 minutes.
Add soy sauce, sherry, hoisin, and sugar and stir-fry for 1 minute.
Add cubed meat and juices and stir-fry for 2 minutes.