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Prep Time: 10 Minutes Cook Time: 14 Minutes |
Ready In: 24 Minutes Servings: 4 |
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Another magazine clipping resurfacing. Ingredients:
3/4 lb beef top round steak |
1 tablespoon cooking oil |
1/3 cup dry sherry |
1/4 cup soy sauce |
2 garlic cloves |
10 ounces brussels sprouts, thawed and halved |
2 medium carrots, thinly sliced |
2 teaspoons cornstarch |
cooked noodles |
Directions:
1. Partially freeze meat; thinly slice into bite-size strips.
2. Preheat a 10-inch browning dish at High for 5 minutes.
3. Add cooking oil; swirl to coat dish.
4. Add beef.
5. Micro-cook on High for 2-3 minutes or until done, stirring twice.
6. With slotted spoon remove beef, reserving juices in dish; set beef aside.
7. Stir together 1/4 cup water, sherry, soy sauce, pepper and garlic.
8. Stir into reserved juices. Add vegetables.
9. Cook, covered on High 2-4 minutes or till thickened and bubbly.
10. Stir in beef.
11. Cook, uncovered, on High 2-3 minutes or until heated through.
12. Serve over noodles.
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