Oriental Beef Salad

Ingredients:

1 lb. boneless beef sirloin OR top round steak, cut 3/4 inch thick
1/4 c dry sherry
1/4 c low-sodium soy sauce
1 tbsp. cornstarch
3 tbsps. vegetable oil, divided
8 oz. mushrooms, sliced
1 6-oz. package frozen pea pods, defrosted
4 c. lettuce, thinly sliced
Crisp chow mein noodles (optional)
Red bell pepper slices (optional)


Directions:

Cut beef steak into 1/8-inch thick strips. 

Combine sherry, soy sauce and cornstarch; pour over strips, stirring to coat.

Heat 2 tbsps. oil in wok over medium high heat.

Add mushrooms and pea pods; reserve.

Drain marinade from beef and reserve.

Add remaining oil to wok. Stir-fry beef strips (1/2 at a time), 1 to 2 minutes.

Return vegetables, beef and marinade to wok; cook and stir until sauce thickens.

Serve beef mixture over lettuce. Garnish if desired.