Yield: 4 Servings
Measure | Ingredient |
---|---|
2 tablespoons | Peanut oil |
2 tablespoons | Soy sauce |
2 tablespoons | Dry sherry |
2 tablespoons | Water |
2 teaspoons | Cornstarch |
½ teaspoon | Sugar |
2 \N | Garlic cloves,crushed |
12 ounces | Sirloin steak,thin sliced |
1 \N | Sweet red pepper,thin strips |
1 \N | Sweet yellow pepper,thin str |
1 \N | Onion,large,1/2d & cut/strip |
¼ pounds | Mushrooms,halved/quartered |
1. Combine 1 tablespoon oil, soy sauce, sherry, water, cornstarch, sugar and garlic in a shallow nonmetal dish. Add the steak strips. 2. Heat remaining tablespoon oil in wok or nonstick skillet over medium-high heat. Add peppers, onion, mushrooms; stir-fry 3-5 minutes until tender-crisp. Remove and reserve. 3. Add undrained steak to wok; stir-fry 2 minutes until no longer pink. Return vegetables to wok; stir-fry to heat through. Serve over rice.