1 pound boneless beef sirloin, cut 3/4 inch thick
OR
1 pound top round steak, cut 3/4 inch thick
1/4 cup dry sherry
1/4 cup reduced-sodium soy sauce
1 tablespoon cornstarch
3 tablespoons vegetable oil, divided
8 ounces mushrooms, sliced
1 6-ounce package frozen pea pods, defrosted
4 cups lettuce, thinly sliced
Crisp chow mein noodles (optional)
Red bell pepper slices (optional)
Servings: 4
1. Cut beef steak into 1/8-inch thick strips. Combine sherry, soy sauce and cornstarch; pour over strips, stirring to coat.
2. Heat 2 tablespoons oil in large nonstick skillet over medium high heat.
3. Add mushrooms and pea pods; reserve.
4. Drain marinade from beef and reserve. Add remaining oil to skillet.
5. Stir-fry beef strips (1/2 at a time), 1 to 2 minutes. Return vegetables, beef and marinade to skillet; cook and stir until sauce thickens.
6. Serve beef mixture over lettuce. Garnish if desired.
Start to finish: 30 minutes
Cuisine: Asian
OR
1 pound top round steak, cut 3/4 inch thick
1/4 cup dry sherry
1/4 cup reduced-sodium soy sauce
1 tablespoon cornstarch
3 tablespoons vegetable oil, divided
8 ounces mushrooms, sliced
1 6-ounce package frozen pea pods, defrosted
4 cups lettuce, thinly sliced
Crisp chow mein noodles (optional)
Red bell pepper slices (optional)
Servings: 4
1. Cut beef steak into 1/8-inch thick strips. Combine sherry, soy sauce and cornstarch; pour over strips, stirring to coat.
2. Heat 2 tablespoons oil in large nonstick skillet over medium high heat.
3. Add mushrooms and pea pods; reserve.
4. Drain marinade from beef and reserve. Add remaining oil to skillet.
5. Stir-fry beef strips (1/2 at a time), 1 to 2 minutes. Return vegetables, beef and marinade to skillet; cook and stir until sauce thickens.
6. Serve beef mixture over lettuce. Garnish if desired.
Start to finish: 30 minutes
Cuisine: Asian
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