Beef Oriental With Rice Recipe

• 1/4 c. soy sauce
• 1 tbsp. sugar
• 2 tbsp. sherry wine
• 4 tbsp. vegetable oil
• 3/4 teaspoon ginger
• 2 garlic cloves, chopped
• 1 pound lean sirloin steak
• 2 med. carrots
• 2 stalks celery
• 1 med. onion, cut in strips
• 6 ounce. frzn pea pods, defrosted
• 1/2 c. sliced water chestnuts, liquid removed
• 1 tbsp. cornstarch
• 1/2 c. long grain white rice
• Water

1. In a large bowl, combine soy sauce, sugar, sherry, ginger, garlic and 2 Tbsp.
2. oil.
3. Cut steak into thin strips.
4. (For easier slicing, place meat in freezer for 30-45 min or possibly till hard but not frzn).
5. Add in meat to marinade mix and stir to coat proportionately.
6. Cover; let stand at least 30 min.
7. Drain, reserving marinade.
8. Cook rice according to package directions.
9. Cut carrots into julienne strips 1 inch long and celery diagonally into 1/4 inch slices.
10. Heat large skillet or possibly wok over medium-high heat till warm.
11. Add in 2 Tbsp.
12. oil; heat till it ripples.
13. Add in meat; stir-fry for 2 min.
14. Add in reserved marinade; stir-fry 2 min.
15. (Marinade should be bubbling vigorously).
16. Add in carrots; cover and cook 2-3 min or possibly till carrots are crisp tender.
17. Add in celery, onion, pea pods and water chestnuts; stir-fry 1 minute.
18. Combine cornstarch and cool water; stir into meat and vegetable mix.
19. Cook, stirring constantly till sauce is thickened.
20. Serve over warm cooked rice.
21. Serves 4.

soy sauce, sugar, sherry wine, vegetable oil, ginger, garlic, lean sirloin steak, carrots, stalks celery, onion, pea pods, water chestnuts, cornstarch, long grain white rice, water

Taken from cookeatshare.com/recipes/beef-oriental-with-rice-48792 (may not work)