Chinese beef stir-fry with vegetables

1 lb Sirloin tips; cut into 1"
           -cubes
      1 T  Sherry, dry
      1 T  soy sauce
      1 T  Cornstarch
    1/2 ts Sugar
  6 1/2 ts Oil
    1/8 ts Pepper, black
      2    garlic clove; pressed
      1 T  Oyster sauce
      2 lg Broccoli stalk; stems
           -removed & cut into florets
    1/2 c  Beef broth
      8    Baby corn spear; drained
     20    Snow pea pods, fresh
      1    Scallion with top; chopped
 
  Marinate the sirloin at room temp in a mixture of the sherry, soy
  sauce, half the cornstarch, sugar, 1/2 teaspoon of the oil, pepper,
  and garlic for one hour.  Heat a tablespoon of the remaining oil in a
  wok over high heat.  Stir-fry beef quickly, until the meat is medium
  rare.  Remove and set aside.
  
  Mix the remaining cornstarch with the oyster sauce.  Reheat the wok
  with the remaining oil.  Add the broccoli and carrots; stir-fry for
  30 seconds.
  
  Add the broth, cover the wok, and steam for approximately one minute
  or until the vegetables are tender-crisp.  Add the corn, snow peas,
  scallion, beef & oyster-cornstarch mixture.  Heat quickly, until the
  sauce is clear and thickened.  Serve immediately.
  
                                  ---*The Cereal Murders*
                                      Diane Mott Davidson