Oriental Beef Salad Salads

Ingredients

• 1 lb. boneless sirloin or top round steak, cut 3/4 inch thick
• 1/4 cup dry sherry
• 1/4 cup reduced sodium soy sauce
• 1 Tbsp. cornstarch
• 3 Tbsp. vegetable oil, divided
• 8 oz. mushrooms, sliced
• 1 package (6 oz.) frozen pea pods, defrosted
• 4 cups thinly sliced lettuce
• crisp Chow Mein noodles, optional
• red bell pepper slices, optional

Instructions

Cut steak into 1/8-inch thick strips. Combine sherry, soy sauce and cornstarch; pour over strips, stirring to coat.

Heat 2 Tbsp. oil in large nonstick skillet over medium-high heat. Add mushrooms and pea pods; stir-fry 3 to 4 minutes. Remove vegetables; reserve.

Drain marinade from beef and reserve.

Add remaining oil to skillet. Stir-fry beef strips (half at a time) 1 to 2 minutes. Return vegetables, beef and marinade to skillet; cook and stir until sauce thickens.

Serve mixture over lettuce. Garnish if desired with Chow Mein noodles and red bell peppers, if desired.