Tangy Steak And Vegetables
|Beef top round steak||1 Pound (1 Piece, 3/4 Inch Thick)|
|Soy sauce||2 Tablespoon|
|Dry sherry||2 Tablespoon|
|Chili sauce||1 Tablespoon|
|Green peppers||2 , cut into bite sized pieces|
|Salad oil||5 Tablespoon|
|Onion||1 Medium, cut into quarters|
|Carrot||1 Large, thinly sliced diagonally|
1. Cut beef top round steak lengthwise in half. Then, with knife held in slanting position almost parallel to the cutting surface, slice each half crosswise into 1/8 inch-thick slices. In medium-sized bowl, mix meat, soy sauce, sherry, chili sauce, and cornstarch; set aside.
2. In 5-quart Dutch oven over high heat, in 3 tablespoons hot salad oil, cook peppers, onion, carrot, and salt, stirring frequently, until vegetables are tender-crisp, about 3 to 5 minutes. With slotted spoon, remove vegetables to small bowl; set aside.
3. In same Dutch oven over high heat, in 2 more tablespoons hot salad oil, cook meat mixture, stirring frequently, until meat is browned, about 2 minutes. Return vegetables to Dutch oven. Cook over high heat until heated through.