Total Time
Prep 10 mins
Cook 30 mins

As to the puported "healthiness" of this recipe, I would point out that I garnered it from a 30-plus year-old newspaper clipping so don't hold me to that aspect. It is listed at 237 calories per serving, not counting the rice, and the recipe makes 4 servings. What I can tell you is that we like it and it tastes great. It's a nice supper for a change of pace.

Ingredients Nutrition


  1. Slice the steak diagonally, against the grain, into 1/8-inch strips.
  2. Heat a large no-stick skillet and brown the meat quickly over very high heat. Set aside.
  3. Reduce heat to medium-high and add the onion and bell pepper into skillet and stir fry for one minute.
  4. Add the soy sauce, sherry and 1/3 cup of water. Stir in the seasonings and cover. Allow to cook for 3-4 minutes.
  5. Uncover and add tomatoes. Mix the cornstarch in the 2 teaspoons of spring water and add to the skillet. Stir and continue cooking for two more minutes.
  6. Serve by plating up the rice on the bottom, then the vegetable blend, then the steak strips on top.