1/2 cup water
1/4 cup dry sherry
3 tablespoons soy sauce
3/4 pound beef top round steak, sliced into 1/8-inch strips
1 large red pepper, cut into strips
1 large green pepper, cut into strips
1 medium onion, cut into chunks
2 tablespoons vegetable oil, divided
1 tablespoon cornstarch
2 cups hot cooked rice
Combine water, sherry and soy sauce; pour over beef and marinate 1 hour. Stir-fry peppers and onion in 1 tablespoon oil in large skillet over medium-high heat. Remove from skillet; set aside. Drain beef and reserve marinade. Brown beef in remaining 1 tablespoon oil. Combine cornstarch with reserved marinade. Add peppers, onion and marinade mixture to beef; cook, stirring, until sauce is thickened. Serve over hot rice.
Makes 4 servings.
Each serving provides 317 calories, 21 g. protein, 12 g. fat, 27 g. carbohydrate, 1 g. dietary fiber, 54 mg. cholesterol and 655 mg. sodium.