Recipe: Oriental Beef Salad (using sherry and soy sauce)

ORIENTAL BEEF SALAD

1 lb boneless beef sirloin or top round steak, cut 3/4 inch thick
1/4 cup dry sherry
1/4 cup reduced-sodium soy sauce
1 tbsp cornstarch
3 tbsp vegetable oil, divided use
1 (6 oz) pkg frozen pea pods, defrosted
TO SERVE:
4 cups thinly sliced lettuce
crisp chow mein noodles and red bell pepper slices (optional garnishes)

Cut beef steak into 1/8 inch thick strips. Combine sherry, soy sauce and cornstarch; pour over strips, stirring to coat.

Heat 2 tablespoons oil in large nonstick skillet over medium-high heat. Add mushrooms and pea pods, stir-fry 3-4 minutes. Remove vegetables, reserve.

Drain marinade from beef and reserve. Add remaining oil to skillet. Stir-fry beef strips (1/2 at a time) 1-2 minutes.

Return vegetables, beef and marinade to skillet, cook and stir until sauce thickens.

Serve beef mixture over lettuce. Garnish, if desired.

Servings: 4
Source: Beef Industry Council