Oriental Beef and Vegetables

 Oriental beef and vegetables

1 ½ pound (1 inch thick) lean round steak

¼ cup soy sauce

2 tablespoons dry sherry

¼ teaspoon ground ginger

Vegetable cooking spray

1 small head Chinese or green cabbage, cut into ½ inch slices

1 pound fresh mushrooms, sliced

1 (8 ounce) can sliced bamboo shoots, drained

8 green onions, cut into 2 inch slices

2 tablespoons cornstarch

3 tablespoons water

1 pint cherry tomatoes

4 cups hot cooked rice

Trim excess fat from steak. Partially freeze steak; slice across grain into 3x1/inch strips. Combine meat, soy sauce, sherry and ginger; mix well, and let stand for 20 minutes.

Coat a large Dutch oven with cooking spray; place over medium-high heat until hot. Add meat mixture to Dutch oven; cook, stirring frequently, until meat is browned add cabbage, mushrooms, bamboo shoots, and onions. Cover, reduce heat, and simmer for 4 to 5 minutes or until vegetables are crisp-tender. 

Dissolve cornstarch in water; add to meat mixture. Add tomatoes, and cook, stirring constantly, until thickened. Serve over rice. Yield: 8 servings.