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Sherried Beef: Date Added: 29 Jul 2011
Listed in: Beef

3/4 pound boneless beef top round steak
1 cup water
1/4 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

Cooking Instructions

Servings: Makes 4 servings

1. Partially freeze steak;slice across the grain into 1/8-inch strips.
2. Combine water, sherry and soy sauce; pour over beef and marinate 1 hour.
3. Stir-fry vegetables in 1 tablespoon oil in large skillet over medium-high heat. Remove from skillet; set aside.
4. Drain beef and reserve marinade. Brown beef in remaining 1 tablespoon oil. Combine cornstarch with reserved marinade.
5. Add vegetables and marinade to beef; cook, stirring, until sauce is thickened. Serve over hot rice.

Recipe and photo used with permission by the USA Rice Federation. For more information about rice, visit

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Sherried Beef
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