Serves: 4
Total Calories: 1,488

1 1/2 pounds beef round steaks trimmed
2 tablespoons sherry
1 tablespoon cornstarch
3/4 cup chili sauce
1/4 cup soy sauce
1/4 cup light corn syrup
1 teaspoon ginger ground
1/4 teaspoon red bell pepper crushed
1/4 cup vegetable oil
2 bunches green onions small including tops, cut in 1-inch pieces (1
2 cloves garlic crushed and minced
4 cups white rice hot cooked
1 1/2 cups Cheddar cheese shredded
Additional green onions

Slice meat into narrow strips, about 2 x 1/4 inches set aside.

In a medium bowl, stir sherry and cornstarch until smooth. Stir in chili sauce, soy sauce, corn syrup, ginger and red pepper set aside.

In a wok or large skillet over high heat, heat 2 tablespoons of the oil. Add 1 cup green onions and garlic, stir-fry for 2 minutes or until green onions are limp. Using a slotted spoon, transfer to a second bowl. In wok or skillet, heat remaining 2 tablespoons oil. Add meat strips, stir-fry until meat loses its red color. Transfer to bowl with green onions. Reduce heat to medium. Stir sauce and pour into wok or skillet. Stirring, bring to a boil and boil for 1 minute. Return meat and onions to sauce, stir to coat and heat through. Serve immediately over rice, top with cheese and garnish with decoratively sliced green onions.

Nutritional Facts:

Serves: 4
Total Calories: 1,488
Calories from Fat: 461

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