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Sherried Steak Strips

1/2 pound beef round tip steaks, cut 1/8 to 1/4-inch thick
2 tablespoons dry sherry
2 tablespoons soy sauce
1 clove garlic, crushed
1 teaspoon vegetable oil
1 green onion, sliced

1. Cut beef strips into 1-inch wide strips and place in a glass dish.
2. Combine sherry, soy sauce and garlic. Pour over beef and let stand 15 minutes.
3. Drain steak strips, reserving the marinade. Pat dry with paper towels. Heat oil in a nonstick skillet over medium-high heat. Stir-fry steak strips for 1 to 2 minutes. Spoon onto pasta, rice or steamed vegetables.
4. Add reserved marinade to the skillet; cook until bubbly and heated through. Pour over steak strips; garnish with green onion to serve

Makes 14 servings.

Recipe and photograph provided courtesy of Beef Industry Council.