| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables |
|
Meats, Salads |
4 |
Servings |
INGREDIENTS
|
|
BARB DAY – GWHP32A—– |
| 1 |
lb |
Sirloin steak — or top |
|
|
Round |
| 8 |
oz |
Mushrooms; fresh — sliced |
|
|
Cut 3/4" thick — boneless |
| 6 |
oz |
Pea pods; frozen — |
|
|
Defrosted |
| 1/4 |
c |
Dry sherry |
| 4 |
c |
Lettuce — thinly sliced |
| 1/4 |
c |
Soy sauce — reduced sodium |
|
|
If |
|
|
Chow mein noodles (optional) |
|
|
Desired |
| 1 |
tb |
Cornstarch |
|
|
(optional) |
| 3 |
tb |
Vegetable oil — divided |
INSTRUCTIONS
Preparation time: 30 minutes Cut the steak into 1/8" thick strips. (This
is much easier to do if the meat is partially frozen). If meat is partly
frozen, allow to thaw and then dry the meat. Combine sherry, soy sauce and
cornstarch; pour over the meat, stirring to coat. Heat 2 tb. oil in a
large nonstick skillet over medium high heat. Add mushrooms and pea pods;
stir-fry 3 to 4 minutes. Remove vegetables; reserve. Drain marinade from
beef and reserve. Add remaining oil to the skillet. Stir-fry beef strips
(1/2 at a time), 1 to 2 minutes. Return vegetables, beef and marinade to
the skillet; cook and stir until sauce thickens. Serve beef mixture over
the lettuce. Garnish with the noodles and pepper slices if desired.
Source: Beef Industry Council
Recipe By :
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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