4 servings long grain rice

1-lb. beef bottom round steak
3 tbsp. soy sauce
2 tbsp. dry sherry
4 tsp. cornstarch
¼ tsp. sugar

1/8 tsp. ginger
½ cup salad oil
½ pound mushrooms,sliced
2 medium onions, quartered
2 small green and/or red peppers, cut into chunks
½ tsp. salt

Prepare rice as label directs. Meanwhile, cut round steak lengthwise in half, and then cut each piece diagonally against the grain into paper thin slices. In a medium bowl, mix soy sauce, sherry, cornstarch and sugar; add beef and toss lightly to coat; set aside.  In a 5-quart Dutch oven over high heat, heat the salad oil and cook mushrooms, onions, peppers and salt, stirring quickly and frequently with a spoon until vegetables are tender-crisp, about 5 minutes. Spoon vegetables into a bowl, leaving behind the oil. Add meat mixture to the oil and stir-fry until meat loses its pink color, about 2 minutes. Add the vegetables and stir-fry until hot and serve with rice.