| Home | Features | Cooking Dictionary | Cook-&-Book Reviews | Read the Articles |

Appetizer Recipes Bar & Brownie Recipes Beef & Veal Recipes Beverage & Drink Recipes Bread Recipes Breakfast Recipes Cake & Frosting Recipes Candy Recipes Chicken Recipes Cookie Recipes Dessert Recipes Ground Meat & Sausage Holiday Recipes International Recipes Lamb Recipes Pet Recipes Pie & Pie Crust Recipes Pork & Ham Recipes Salad & Dressing Recipes Sandwich Recipes Sauce & Condiment Recipes Seafood & Fish Recipes Sidedish Recipes Soup & Stew Recipes Special Diets Recipes Turkey Recipes Vegetarian Entree Recipes Wild Game Recipes

Stir-Fry Pepper Beef

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

1. 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.
2. Preheat grill. Spray a grilling wok with nonstick vegetable cooking spray. Place beef in wok on grill. Cover grill and cook 2 minutes. Stir-fry for 30 seconds. Cover grill again and cook 2 more minutes. Remove beef to a serving dish and set aside.
3. Add bell peppers to wok and cook, covered, for 3 minutes. Add mushrooms, tomatoes and green onions; stir-fry for 30 seconds. Cover grill and cook 2 minutes. Add beef and stir-fry until reheated. Serve over rice.

Makes 4 servings.