Sherried Beef

Course : Beef
Serves: 4
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3/4 pound beef top round
1 cup water
1/4 cup dry sherry
3 tablespoons soy sauce
2 large carrots -- cut in diagonal slic
1 large green pepper -- cut into strips
1 medium onion -- cut into chunks
2 tablespoons oil -- divided
1 tablespoon cornstarch
2 cups cooked rice

Preparation / Directions:

Partially freeze steak; slice across the grain into 1/8 inch strips. Combine water, sherry, and soy sauce. Pour over beef in dish; marinate 1 hour. Stir fry vegetables in 1 tablespoon oil in large skillet over med-high heat. Remove from skillet; set aside. Drain beef; reserve marinade. Brown beef in remaining 1 tablespoon oil. Combine cornstarch with marinade in bowl. Add vegetables and marinade to beef. Cook, stirring, until sauce is thickened; cook 1 minute longer. Serve over rice.

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