| 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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