Sherried Beef

Cooking Instructions:

  • 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 Lundberg® California Brown Jasmine 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. Makes 4 servings.