Beef And Peppers Stir-Fry

• 1 lb. beef top round or top sirloin steak
• 1/3 c. water
• 3 Tbsp. each: dry sherry and soy sauce
• 1 large green, red or yellow bell pepper, cut into 1-inch pieces (about 2 c.)
• 2 Tbsp. vegetable oil, divided
• 1 Tbsp. cornstarch
• cooked rice (if desired)

1. Cut beef steak into 1/8 to 1/4-inch strips.
2. Combine water, sherry and soy sauce.
3. Pour over beef and set aside.
4. Quickly stir-fry peppers in 1 tablespoon hot oil in large skillet or wok 3 to 4 minutes.
5. Remove from skillet or wok.
6. Pour off and reserve marinade.
7. Quickly brown beef strips (1/2 at a time) in remaining hot oil.
8. Combine cornstarch with reserved marinade.
9. Add liquid and pepper to beef and cook, stirring, until sauce is thickened. Serve over cooked rice, if desired.
10. Makes 4 servings.

beef top round, water, sherry, green, vegetable oil, cornstarch, rice

Taken from www.cookbooks.com/Recipe-Details.aspx?id=513845 (may not work)