1 cup regular long grain rice, prepared according to package directions
1 pound top sirloin steak or bottom round steak
4 Tablespoons Soy Sauce
2 Tablespoons dry sherry
4 teaspoons cornstarch
1/4 teaspoon sugar
1/4 teaspoon ground ginger
1/2 cup salad oil
1/2 pound mushrooms, thickly sliced
2 medium white onions, quartered
2 green bell peppers, cut into chunks
1/2 teaspoon salt
Prepare rice as label directs; keep warm.
Meanwhile, cut steak lengthwise, in half, then cut each piece, diagonally against the grain, into paper-thin slices.
In medium bowl, mix soy sauce, sherry, cornstarch, ginger, and sugar, and stir well to combine thoroughly. Add beef slices; toss to coat, and set aside.
To stir-fry, use a wok or large heavy skillet and heat salad oil over high heat. Cook onions, green peppers, mushrooms, and salt in hot oil, stirring quickly and frequently (stir-frying) with spoon until vegetables are tender-crisp, about 5 - 8 minutes. Remove vegetables from pan; spoon into a bowl, leaving oil in the pan.
Add meat mixture to hot oil Andres stir-fry until meat loses its pink color, about 2-3 minutes. Return vegetables to pan and heat through.
Serve with rice. Makes 4 servings.