1/4 c Dry sherry

3 tb Soy sauce

3/4 lb Beef top round steak

-- sliced into 1/8" strips 2 lg Carrots

-- cut into diagonal slices 1 lg Green pepper

-- cut into strips 1 md Onion; cut into chunks

2 tb Vegetable oil; divided

1 tb Cornstarch

2 c Hot cooked rice

Combine 1/2 cup water, sherry, and soy sauce; pour over beef and marinate 1 hour. Stir-fry carrots, green pepper and onion in 1 tablespoon oil in

large skillet over medium-high heat. Remove from skillet; set aside. Drain beef and reserve marinade. Brown beef in remaining 1 tablespoon oil. Combine cornstarch with reserved marinade. Add vegetable and marinade mixtures to beef; cook, stirring, until sauce is thickened. Serve over hot rice. Each serving provides: * 365 calories * 23.9 g. protein * 10.9 g. fat * 41.5 g. carbohydrate * 3.3 g. dietary fiber * 1080 mg. sodium * 48 mg. cholesterol Source: "Light, Lean & Low Fat" booklet Reprinted with permission from USA Rice Council Electronic format courtesy of Karen Mintzias