Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

-lb. beef round tip steaks,
-cut to l/4-inch thick
3 tb Soy sauce
2 tb Each dry sherry and water
1 tb . cornstarch
1 tb . vegetable oil
1 Cloves garlic, crushed
1 sm Onion, cut into thin
-wedges
1 pk (16 oz's.) frozen vegetable
-medley or
-Japanese-style vegetable
-medley, thawed

Stack beef round tip steaks on cutting board; cut crosswise into
1-inch strips. Cut strips into 21/2-inch pieces. Combine soy sauce,
sherry, water and cornstarch; mix well. Place beef and marinade in
plastic bag, turning to coat. Close bag securely and marinate at room
temperature 15 minutes.

Meanwhile, heat large non-stick skillet or wok over medium-high heat 5
minutes. Drain beef; reserve marinade. Add oil and stir-fry beef and
garlic (1/2 at a time) 1-2 minutes or until beef is barely pink in
center. Reduce heat to medium. Add onion; stir-fry 1 minute. Add
vegetable medley; stir-fry 2-4 minutes or until vegetables are hot
and tender-crisp. Return beef and accumulated juices and the reserved
marinade to skillet. Heat 1 minute or until beef is heated through
and sauce is slightly thickened. Mak es 4 servings.

PREP TIME: 10 minutes. Marinate: 15 minutes. Cook time: 6-10 minutes

From the files of Al Rice, North Pole Alaska. Feb 1994

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