Overhead image of Sherried Beef on top a bed of white rice with silverware to the side.

Sherried Beef

  • Servings
    4

Ingredients

  • ¾ pound boneless beef top round steak
  • 1 cup water
  • ¼ cup dry sherry
  • 3 tablespoons soy sauce
  • 2 large carrots, cut into diagonal slices
  • 1 large green pepper, cut into strips
  • 1 medium onion, cut into chunks
  • 2 tablespoons vegetable oil, divided
  • 1 tablespoon cornstarch
  • 2 cups hot cooked rice

Directions

  • Partially freeze steak; slice across the grain into ⅛’ strips.
  • Combine water, sherry and soy sauce; pour over beef and marinate 1 hour.
  • Stir-fry vegetables in 1 tablespoon oil in large skillet over medium-high heat. Remove from skillet; set aside.
  • Remove beef and reserve marinade. Brown beef in remaining 1 tablespoon oil. Combine cornstarch with reserved marinade. Add vegetables and marinade to beef; cook, stirring, until sauce is thickened.
  • Serve over hot rice.

Nutrition Facts

  • Calories 365
  • Total Fat 11g
  • Cholesterol 48mg
  • Sodium 1080mg
  • Carbohydrates 42g