Beef and Vegetable Stir-Fry

1. Beef and Vegetable Stir-Fry Featured in: Prairie Fare March 5, 1998 • Ingredients: • 3/4 pound boneless beef round steak, fat trimmed and cut into thin strips • 1 teaspoon vegetable oil • 1 8-ounce can sliced bamboo shoots • 2 cloves garlic, minced • 1 medium onion, cut to match bamboo shoots • 1 red pepper, cut to match bamboo shoots • 1 green pepper, cut to match bamboo shoots • 1 tablespoon soy sauce • white pepper to taste • 1 tablespoon cornstarch • 1/4 cup cooking sherry www.ext.nodak.edu/extnews/newsrelease/1998/030598/27prairi.htm • Directions: • Slice beef into strips as thin as possible and about 3 inches long (partially frozen meat slices easier). Heat oil in skillet or wok. Add beef strips and stir-fry over high heat, turning pieces constantly, until beef is no longer red (about three to four minutes). Reduce heat; add vegetables and seasonings. Cook for about five minutes. Mix cornstarch and sherry until smooth; add slowly to beef mixture, stirring constantly. Cook until thickened and vegetables are coated with a thin glaze. Makes 4 servings. Per serving 190 calories and less than 6 g of fat.