Sherried Beef

Yield: Makes 4 servings.

3/4 pound boneless beef top round steak
1 cup water
1/4 cup dry sherry
3 tablespoons soy sauce
2 large carrots, cut into diagonal slices
1 large green pepper, cut into strips
1 medium onion, cut into chunks
2 tablespoons vegetable oil, divided
1 tablespoon cornstarch
2 cups hot cooked rice

Partially freeze steak;slice across the grain into 1/8-inch strips.

Combine water, sherry and soy sauce; pour over beef and marinate 1 hour.

Stir-fry vegetables in 1 tablespoon oil in large skillet over medium-high heat. Remove from skillet; set aside.

Drain beef and reserve marinade. Brown beef in remaining 1 tablespoon oil. Combine cornstarch with reserved marinade. Add vegetables and marinade to beef; cook, stirring, until sauce is thickened. Serve over hot rice.

Nutrition Facts Calories 365   % Daily Value* Total Fat 11g   Cholesterol 48mg   Sodium 1080mg   Total Carbohydrate 342g   Dietary Fiber 3g   Protein 24g

Photo(s) and recipe(s) courtesy of USA Rice Federation, www.usarice.com