2 tbsp. butter
3 c. (12 oz.) frozen Southern Style hash brown potatoes
1 1/4 lb. beef top round for London Broil or flank steak
1/4 c. dry sherry wine (optional)
1/8 tsp. minced garlic
1 c. boiling or very hot tap water
1/4 tsp. ground ginger
1/8 tsp. salt
1 pkg. (1 1/2 oz.) Swiss pepper sauce mix with green peppercorns
1 jar (4 oz.) sliced pimentos, not drained
1 pkg. (about 14 oz.) frozen Japanese-style stir-fry vegetables

Place 12-inch skillet over high heat. Add butter; when melted, add potatoes. Cook, stirring occasionally, 3 minutes until lightly browned. Meanwhile, slice meat across the grain into thin 3-inch long strips. Add meat to skillet, stir fry 4 minutes or until no longer pink.

Add remaining ingredients in order given, stir to mix. Cook uncovered 5 minutes or until sauce has thickened and stir-fry vegetables are hot. Serve immediately. Makes 4 servings.