Beef or Game Stir-Fry

For either beef or game, trim off as much fat as you can before you cook it.

• 1/4 cup dry sherry
• 2 Tbsp. soy sauce
• 2 Tbsp. water
• 2 tsp. finely chopped fresh ginger
• 1 tsp. finely shredded orange peel
• 1 tsp. sesame oil
• 2 cloves garlic, finely chopped
• 8 oz. boneless beef sirloin, venison, or buffalo
• 1 tsp. cornstarch
• Nonstick spray coating
• 1 medium onion, cut into 8 wedges
• 1 cup broccoli flowerets
• 1/2 medium red sweet pepper, cut into chunks (about 1/2 cup)
• 1/2 medium yellow sweet pepper, cut into chunks (about 1/2 cup)
• 10 fresh mushroom caps, halved
• 1 cup fresh pea pods, strings removed, or 3 oz. frozen pea pods, thawed
• 2 tsp. peanut oil or cooking oil
• 2 cups hot cooked rice

1. For marinade, combine sherry, soy sauce, water, ginger, orange peel, sesame oil, and garlic. Place meat in a heavy plastic bag set in a shallow dish. Pour marinade over meat. Seal bag; turn to coat meat. Marinate in refrigerator for 2 to 4 hours, turning bag occasionally.

2. Remove meat from marinade, reserving marinade. Strain reserved marinade into a measuring cup; add enough water to make 1/3 cup liquid. Stir in cornstarch to make sauce; set sauce aside.

3. Spray a large skillet with nonstick coating. Heat skillet over medium-high heat. Stir-fry onion for 2 minutes. Add broccoli and sweet peppers; stir-fry for 1 minute. Add mushrooms and pea pods; stir-fry for 1 to 2 minutes or until all vegetables are crisp and tender. Remove vegetables from skillet.

4. Pour oil into skillet; heat over medium-high heat. Add meat. Stir-fry for 1 to 2 minutes or until no pink remains. Push meat from center of skillet.

5. Stir sauce; add to the center of the skillet. Cook and stir until thickened and bubbly. Return cooked vegetables to skillet. Stir all ingredients together to coat with sauce. Cook and stir for 1 minute more or until heated through. Serve immediately over hot cooked rice. Makes 4 servings.

Nutrition facts per serving: 262 cal., 5 g total fat (1 g sat. fat), 35 mg chol., 556 mg sodium, 33 g carbo., 2 g fiber, 18 g pro. Daily Values: 11% vit. A, 125% vit. C, 25% iron.