Oriental Beef Salad



INGREDIENTS:

1-pound boneless beef sirloin or top round steak,
cut 3/4 inch thick

1/4 cup each dry sherry and reduced-sodium soy sauce

1 tablespoon cornstarch

3 tablespoons vegetable oil, divided

8 ounces mushrooms, sliced

1 package (6 ounces) frozen pea pods, defrosted

4 cups thinly sliced lettuce

Crisp chow mein noodles and red bellpepper slices,
optional

DIRECTIONS:

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

2. Heat 2 tablespoons oil in large nonstick skillet over
medium high heat.

3. Add mushrooms and pea pods; reserve.

4. Drain marinade from beef and reserve. Add remaining oil to
skillet.

5. Stir-fry beef strups (1/2 at a time), 1 to 2 minutes. Return
vegetables, beef and marinade to skillet; cook and stir until
sauce thickens.

6. Serve beef mixture over lettuce. Garnish if desired.



Oriental Beef Salad