Sherried Beef
Submitted by markdj
Low-fat sherried beef stir-fry with round steak marinated in dry sherry and soy sauce, tossed with carrots, green pepper, and onion in a glossy cornstarch sauce. Served over hot rice.
YIELD
4 servingsPREP
20 minCOOK
20 minREADY
40 minA lean stir-fry that doesn’t sacrifice flavor. Thin strips of round steak soak in a sherry and soy sauce marinade for an hour, picking up savory depth before they hit the hot skillet and brown up fast.
Carrots, green pepper, and onion get stir-fried separately so they keep their snap. Everything comes back together with the reserved marinade thickened with cornstarch into a glossy sauce that coats every piece.
Spooned over hot rice, it’s a satisfying weeknight dinner that keeps the fat low while the flavor stays high.
Pro Tips
- Slice the round steak into very thin strips (⅛ inch) for quick cooking and tender results
- Marinate for the full hour so the sherry and soy have time to penetrate the meat
- Stir-fry the vegetables first and remove them so they stay crisp while the beef browns
- Mix the cornstarch into the cold reserved marinade before adding it to the pan to prevent lumps
Ingredients
Directions
Combine ½ cup water, sherry, and soy sauce; pour over beef and marinate 1 hour.
Stir-fry carrots, green pepper and onion in 1 tablespoon oil in large skillet over medium-high heat.
Remove from skillet; set aside.
Drain beef and reserve marinade.
Brown beef in remaining 1 tablespoon oil.
Combine cornstarch with reserved marinade.
Add vegetable and marinade mixtures to beef; cook, stirring, until sauce is thickened.
Serve over hot rice.
Comments
