Ingredients Jump to Instructions ↓

  1. 1/4 cup sherry

  2. 1 clove large garlic, minced

  3. 1 teaspoon crushed dried oregano

  4. 1/2 teaspoon ground black pepper

  5. 1/4 teaspoon salt

  6. 3/4 pound beef tenderloin, thinly sliced

  7. 2 green bell peppers, seeded, sliced 1/8-inch thick

  8. 1/2 pound mushrooms, thinly sliced

  9. 2 tomatoes, cut into 12 wedges each 4 green onions, sliced 1-inch thick

Instructions Jump to Ingredients ↑

  1. Combine sherry, garlic, oregano, pepper and salt in a medium-sized, nonmetal dish. Add beef and toss to coat. Cover and refrigerate at least 4 hours. Preheat grill. Spray a grilling wok with nonstick vegetable cooking spray. Place beef in wok on grill. Cover grill and cook 2 minutes. Stir-fry for 30 seconds. Cover grill again and cook 2 more minutes. Remove beef to a serving dish and set aside. Add bell peppers to wok and cook, covered, for 3 minutes. Add mushrooms, tomatoes and green onions; stir-fry for 30 seconds. Cover grill and cook 2 minutes. Add beef and stir-fry until reheated. Serve over rice.


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