Steak & Snow Peas Stir Fry
|Well trimmed lean boneless beef top round steak||3⁄4 Pound|
|Cornstarch||2 Tablespoon, divided|
|Soy sauce||2 Tablespoon|
|Dry sherry||1 Tablespoon|
|Uncooked rice||1 Cup (16 tbs) (Uncle Ben's Converted)|
|Thinly sliced green onions||2 Tablespoon|
|Diced red bell pepper||2 Tablespoon|
|Vegetable oil||1 Tablespoon|
|Water||3⁄4 Cup (12 tbs)|
|Canned water chestnuts||8 Ounce, drained and sliced (1 Can)|
|Frozen pea pods||6 Ounce, thawed (1 Package)|
Freeze meat until slightly firm.
Cut meat diagonally across grain into very thin slices; place in shallow baking dish.
Combine 1 tablespoon cornstarch, soy sauce, sherry, sugar and salt; pour over meat.
Marinate at room temperature 30 minutes.
Prepare rice according to package directions, omitting butter.
Stir green onions and bell pepper into rice; set aside.
Drain meat, reserving marinade.
Heat oil in large nonstick skillet until hot but not smoking.
Add meat; cook and stir until lightly browned, 3 to 4 minutes.
Combine remaining 1 tablespoon cornstarch and water with meat marinade; mix well.
Add to skillet with water chestnuts and pea pods.
Cook and stir until sauce boils and is thickened and clear.