Sherried beef
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¼ | cup | Dry sherry |
| 3 | tablespoons | Soy sauce |
| ¾ | pounds | Beef top round steak sliced into 1/8\" strips |
| 2 | larges | 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 rice |
Directions
Combine ½ cup water, sherry, and soy sauce; pour over beef and marinate 1 hour. Stir-fry carrots, green pepper and onion 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 vegetable and marinade mixtures to beef; cook, stirring, until sauce is thickened. Serve over hot rice.
Each serving provides:
* 365 calories
* 23.9 g. protein
* 10.9 g. fat
* 41½ g. carbohydrate
* 3.3 g. dietary fiber
* 1080 mg. sodium
* 48 mg. cholesterol
Source: "Light, Lean & Low Fat" booklet Reprinted with permission from USA Rice Council Electronic format courtesy of Karen Mintzias