Yield: 6 servings
| Measure | Ingredient |
|---|---|
| 1 clove | Garlic minced |
| 3 tablespoons | Soy sauce |
| 2 tablespoons | Dry sherry |
| 7 ounces | Jar whole straw mushrooms, |
| \N \N | Drained |
| 1 tablespoon | Sugar |
| 2 tablespoons | Sliced almonds |
| 1 pounds | Sirloin steak, cut into 2\" |
| \N \N | Long paper thin strips |
| 2 teaspoons | Cornstarch |
| 2 tablespoons | Soy sauce |
| 1 tablespoon | Vegetable oil |
| 1 can | (8 oz) sliced water |
| \N \N | Chestnuts, drained |
| 3 cups | Fresh broccoli florets, cut |
| \N \N | In 1\" pieces |
| 1 small | Onion, cut into slivers |
| 1 \N | Red bell pepper, cut into |
| \N \N | Strips |
| \N \N | Hot cooked rice, if desired |
In shallow bowl,combine garlic,soy sauce,sherry and sugar; blend well.Add meat strips;stir to coat well.Let stand 30 minutes;drain,reserving marinade. In large skillet,heat oil.Add meat strips;cook over high heat 2 to 3 minutes or until meat is no longer pink.Stir in broccoli and onion;cook until crisp tender.Stir in reserved marinade;add remaining ingredients.Cook until mixture becomes slightly thickened.Serve over cooked rice,if desired.Makes 4 to 6 servings.