1/4 cup sherry
1 clove large garlic, minced
1 teaspoon crushed dried oregano
1/2 teaspoon ground black pepper
1/4 teaspoon salt
3/4 pound beef tenderloin, thinly sliced
2 green bell peppers, seeded, sliced 1/8-inch thick
1/2 pound mushrooms, thinly sliced
2 tomatoes, cut into 12 wedges each
4 green onions, sliced 1-inch thick
Combine sherry, garlic, oregano, pepper and salt in a medium-sized, nonmetal dish. Add beef and toss to coat. Cover and refrigerate at least 4 hours.
Preheat grill. Spray a grilling wok with nonstick vegetable cooking spray. Place beef in wok on grill. Cover grill and cook 2 minutes. Stirfry for 30 seconds. Cover grill again and cook 2 more minutes. Remove beef to a serving dish and set aside.
Add bell peppers to wok and cook, covered, for 3 minutes. Add mushrooms, tomatoes and green onions; Stirfry for 30 seconds. Cover grill and cook 2 minutes. Add beef and Stirfry until reheated. Serve over rice.
Makes 4 servings.