| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Vegetables | Japanese | Meats | 1 | Servings |
INGREDIENTS
| -lb. beef round tip steaks, cut to l/4-inch thick | ||
| 3 | tb | Soy sauce |
| 2 | tb | Each dry sherry and water |
| 1 | tb | . cornstarch |
| 1 | tb | . vegetable oil |
| 1 | Cloves garlic, crushed | |
| 1 | sm | Onion, cut into thin wedges |
| 1 | pk | (16 oz's.) frozen vegetable medley or Japanese-style vegetable medley, thawed |
INSTRUCTIONS
Stack beef round tip steaks on cutting board; cut crosswise into 1-inch strips. Cut strips into 21/2-inch pieces. Combine soy sauce, sherry, water and cornstarch; mix well. Place beef and marinade in plastic bag, turning to coat. Close bag securely and marinate at room temperature 15 minutes. Meanwhile, heat large non-stick skillet or wok over medium-high heat 5 minutes. Drain beef; reserve marinade. Add oil and stir-fry beef and garlic (1/2 at a time) 1-2 minutes or until beef is barely pink in center. Reduce heat to medium. Add onion; stir-fry 1 minute. Add vegetable medley; stir-fry 2-4 minutes or until vegetables are hot and tender-crisp. Return beef and accumulated juices and the reserved marinade to skillet. Heat 1 minute or until beef is heated through and sauce is slightly thickened. Mak es 4 servings. PREP TIME: 10 minutes. Marinate: 15 minutes. Cook time: 6-10 minutes From the files of Al Rice, North Pole Alaska. Feb 1994 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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