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.