1 lb. beef round steak
3 tbsp. soy sauce
2 tbsp. dry sherry
4 tsp. cornstarch
1/8 tsp. ground ginger
1/2 c. salad oil
1/2 lb. mushrooms (thickly sliced)
2 med. onions, quartered
2 sm. green and/or red peppers, cut in chunks
1/2 tsp. salt

30 minutes before serving, prepare rice. Meanwhile cut round steak lengthwise in half; then cut each piece diagonally against the grain in paper-thin slices (easiest to do if meat is semi-frozen).

In medium bowl mix soy sauce and next 4 ingredients. Add beef and toss lightly to coat. Set aside.

In 5 quart Dutch oven or wok over high heat, in hot salad oil cook vegetables and salt, stirring frequently (stir-frying) with spoon until vegetables are tender crisp, about 5 minutes. Spoon vegetables into a bowl leaving oil in pan. Add meat mixture to oil. Stir fry until loses pink color, about 2 minutes. Add vegetables and stir-fry until hot. Serve with rice. NOTE: Have all ingredients cut up before hand. Serves 4.