|Frozen brussels sprouts||10 Ounce (1 Package)|
|Beef top round steak||3⁄4 Pound|
|Cooking oil||1 Tablespoon|
|Dry sherry||1⁄3 Cup (5.33 tbs)|
|Water||1⁄4 Cup (4 tbs)|
|Soy sauce||1⁄4 Cup (4 tbs)|
|Crushed black pepper||1 Teaspoon (Whole Black Pepper)|
|Garlic||2 Clove (10 gm), minced|
|Carrots||2 Medium, thinly sliced to make 1 cup|
|Cold water||2 Tablespoon|
|Hot cooked noodles/Spaetzle||1 Cup (16 tbs)|
Thaw brussels sprouts.
Cut in half.
Thinly bias-slice beef into bite-size strips.
Preheat a 10-inch microwave browning dish on 100% power (HIGH) 5 minutes.
Add oil to browning dish, then swirl to coat dish.
Micro-cook, uncovered, on 100% power (HIGH) 2 to 3 minutes or till done, stirring once.
Use a slotted spoon to remove beef and reserve juices in the browning dish.
Set beef aside.
Meanwhile, in a small bowl stir together sherry, water, soy sauce, pepper, and garlic.
Stir into reserved juices.
Add brussels sprouts and carrots.
Micro-cook, covered, on 100% power (HIGH) 5 to 7 minutes or till vegetables are crisp-tender.
Stir water into cornstarch.
Stir into vegetable mixture.
Micro-cook, uncovered, on 100% power (HIGH) 2 to 4 minutes or till thickened and bubbly, stirring every minute.
Stir in beef.
Micro-cook, uncovered, on 100% power (HIGH) 2 to 3 minutes or till heated through.
Serve over noodles or spaetzle.