cattle corner

Courtesy photo/Jean Barton

Linda Rosser with daughter-in-law Bonnie Rosser at Cotton's Celebration of Life.

Makes four servings


1 pound boneless beef sirloin or top round steak, cut 3/4 inch thick

1/4 cup dry sherry

1/4 cup reduced-sodium soy sauce

1 tablespoon corn starch

3 tablespoons vegetable oil, divided

8 ounces mushrooms, sliced

1 package (6 ounces) frozen pea pods, defrosted

4 cups thinly sliced lettuce

Crisp chow mein noodles and red bell pepper slices, optional


Cut beef steak into 1/8-inch thick strips. Combine sherry, soy sauce and cornstarch; pour over strips, stirring to coat. Heat 2 tablespoons 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 (1/2 at a time), 1 to 2 minutes. Return vegetables, beef and marinade to skillet; cook and stir until sauce thickens. Serve beef mixture over lettuce. Garnish, if desired.

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