Recipe - Oriental Beef Salad

BARB DAY GWHP32A
1 pound Sirloin steak or top
Round
8 ounce Mushrooms; fresh cut or sliced up
Cut 3/4" thick boneless
6 ounce Pea pods; frozen
Defrosted
One fourth cup Dry sherry
4 cup Lettuce thinly cut or sliced up
One fourth cup Soy sauce reduced sodium
If
Chow mein noodles (optional)
Desired
1 tablespoon Cornstarch
(optional)
3 tablespoon Vegetable oil divided

Preparation time: 30 minutes Cut the steak into 1/8" thick strips. (This
is much easier to do if the meat is partially frozen). If meat is partly
frozen, allow to thaw and then dry the meat. Combine sherry, soy sauce and
cornstarch; pour over the meat, stirring to coat. Heat 2 tb. oil in a
large nonstick skillet over medium high heat. Add mushrooms and pea pods;
stirfry 3 to 4 minutes. Remove vegetables; reserve. Drain marinade from
beef and reserve. Add remaining oil to the skillet. Stirfry beef strips
(One half at a time), 1 to 2 minutes. Return vegetables, beef and marinade to
the skillet; cook and stir until sauce thickens. Serve beef mixture over
the lettuce. Garnish with the noodles and pepper slices if desired.

Source: Beef Industry Council

Recipe By :

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip