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Sherried Beef

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Submitted by markdj

Ingredients

¼ 59
CUP ML SHERRY
dry *
3 45
TABLESPOONS ML SOY SAUCE, TAMARI
¾ 340.2
POUND G BEEF, ROUND STEAK
sliced in 1/8 inch strips *
2 2
LARGE LARGE CARROTS
cut into diagonal slices
1 1
LARGE LARGE GREEN BELL PEPPERS
cut into strips
1 1
MEDIUM MEDIUM ONIONS
cut into chunks
2 3E+1
TABLESPOONS ML VEGETABLE OIL
divided
1 15
TABLESPOON ML CORNSTARCH
2 473
CUPS ML RICE, COOKED
hot

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.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 204g (7.2 oz)
Amount per Serving
Calories 207 30% from fat
 % Daily Value *
Total Fat 7g 11%
Saturated Fat 1g 5%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 705mg 29%
Total Carbohydrate 11g 11%
Dietary Fiber 3g 10%
Sugars g
Protein 8g
Vitamin A 124% Vitamin C 62%
Calcium 3% Iron 8%
* based on a 2,000 calorie diet How is this calculated?
Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber
 

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