Sherried Beef with Rice - serves 4

1/4 cup dry sherry
3 tbsp 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 tbsp vegetable oil; divided
1 tbsp cornstarch
2 cup 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 tbsp oil in large skillet over medium high heat. Remove from skillet; set aside.
Drain beef and reserve marinade. Brown beef in remaining 1 tbsp oil. Combine cornstarch with reserved marinade.
Add vegetable and marinade mixtures to beef; cook, stirring, until sauce is thickened. Serve over hot rice.