Recipe: Beef and Peppers Teriyaki (using sherry and orange juice)

BEEF AND PEPPERS TERIYAKI

"Teriyaki sauce, orange juice and sherry team up to give this quick dish an Oriental flavor."

3 tablespoons Mazola Corn Oil, divided
1/8 teaspoon crushed red pepper
3 cloves garlic, minced
12 ounces top round beef sirloin, cut into 1/4-inch strips
1 large onion, cut into wedges
2 large red or green peppers, cut into thin strips
1/2 cup dry sherry
1/3 cup orange juice
1/4 cup light teriyaki sauce
2 tablespoons Argo or Kingsford's Corn Starch
4 cups cooked rice (without salt) (for serving)

In large skillet heat 2 tablespoons corn oil over medium-high heat. Add crushed red pepper and garlic; saute 1 minute.

Add beef, half at a time. Stir fry over high heat 2 to 3 minutes. Remove with slotted spoon.

Add remaining tablespoon of oil. Add onion and peppers; stir fry 2 to 3 minutes.

In small bowl combine sherry, orange juice, teriyaki sauce and corn starch; stir until smooth. Add to vegetables in skillet. Bring to boil over medium heat and boil 1 minute.

Serve with rice.

Makes 4 servings

Each serving provides: 490 Calories, 26 g protein, 60 g carbohydrate, 14 g total fat, 7 g polyunsaturated fat, 2 g saturated fat, 50 mg cholesterol, 510 mg sodium.

Source: Recipe booklet: Eating Right - A Guide from Mazola, Best Foods, 1991