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CATEGORY CUISINE TAG YIELD
Meats, Fruits Beef, Main dishes, Meat 5 Servings

INGREDIENTS

2 T Soy sauce
2 T Sherry
1 t Sugar
1 lb Round steak, thinly sliced
2 T Cornstarch
1 c Water, divided
1 Onion, cut in 8 wedges
2 Cloves garlic, minced
2 Carrots, sliced thin
diagonal
1 Green pepper, cut in chunks
1 Broccoli spear, cut in
pieces
1/2 c Catsup
1/4 c Cider or rice vinegar
1/2 c Sugar
1 t Chili paste, optional
2 c Grapefruit sections
Oil

INSTRUCTIONS

In a bowl mix well soy sauce, sherry and 1 tsp sugar; add meat and
toss to coat. Marinate meat for at least 15 minutes, tossing
occasionally. Drain meat; reserving the marinade for sauce. In a  large
heavy skillet or wok, heat a little oil until hot but not  smoking.
Over medium-high heat stir-fry meat for about 1 minute or  till almost
done. Remove meat, set aside and keep warm.  In a small bowl mix
together catsup, 1/2 cup sugar, vinegar and chili  paste. In another
bowl mix 1/2 cup water and cornstarch.  Add the carrot and any broccoli
stem pieces to the skillet and stir  fry for 1 or 2 minutes, add the
onion and garlic and stir fry for  about 1 more minute. Add 1/2 cup of
the water and cook for a few  minutes more till carrot is almost crisp
tender. Add a little  additional oil if necessary. Add green pepper and
any broccoli  florets and cook an additional 1 or 2 minutes. Stir in
reserved  marinade. Stir in the catsup mixture and heat through. Add
cornstarch/water mixture and cook and stir till sauce bubbles and
thickens. Fold in meat and grapefruit sections. Serve immediately.
Makes 4 to 6 servings.  Formatted for MasterCook by Mardi
amdesjar@mb.sympatico.ca November  21, 1997.  Mardi's notes: I got the
original for this recipe from Woman's Day  Magazine, February 1981 but
made a few modifications. The original  called for the meat slices to
be coated with additional cornstarch  before browning and used 1/4 tsp
black pepper instead of the chili  paste. I added the broccoli and
doubled the amount of carrot because  it seemed to need more veggies.
The vegetables could be varied  according to your preference.
Cauliflower, snow peas and mushrooms  would likely all be good
additions.  You may find the taste to be on the sweet side but it was
well  received by my tasters. It would be a simple matter to cut back
on  the amount of sugar. You could maybe start with 1/4 or 1/3 cup
sugar  and add more if needed.  Serving Ideas : Serve over rice Posted
to MC-Recipe Digest V1 #918 by  Mardi Desjardins
<amdesjar@mb.sympatico.ca> on Nov 21, 1997

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 569
Calories From Fat: 248
Total Fat: 27.6g
Cholesterol: 64.4mg
Sodium: 581.3mg
Potassium: 683.4mg
Carbohydrates: 64.2g
Fiber: 2.4g
Sugar: 48.8g
Protein: 17.3g


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