Quick & Easy Beef Stir-Fry Asian
- 1 lb. beef round tip steaks, cut 1/8 to 1/4-inch thick
- 1 small onion, cut into thin wedges
- 1 package (16 oz.) frozen vegetable mixture or Japanese-style frozen vegetable mixture, defrosted
- 3 Tbsp. soy sauce
- 2 Tbsp. dry sherry
- 2 Tbsp. water
- 1 Tbsp. cornstarch
- 1 Tbsp. vegetable oil
- 2 cloves garlic, crushed
Stack beef steaks; cut lengthwise in half and then crosswise into 1-inch wide strips. Combine marinade ingredients; remove and reserve 1/4 cup. Place beef and remaining marinade in plastic bag, turning to coat. Close bag securely and marinate in refrigerator 15 minutes.
Remove beef from marinade; discard marinade. Heat large nonstick skillet or wok over medium-high heat until hot. Add beef (1/2 at a time) and stir-fry 1 minute or until outside surface of beef is no longer pink. (Do not overcook.) Remove from skillet; keep warm.
Reduce heat to medium. Add onion; stir-fry 1 minute. Add vegetable mixture; stir-fry 2 to 4 minutes or until crisp-tender. Stir in reserved 1/4 cup marinade; cook and stir until sauce is thickened and bubbly. Return beef to skillet; heat through.
284 calories; 28g protein; 11g carbohydrate; 13g fat; 3.7mg iron; 1024mg sodium; 81mg cholesterol.