STIR FRY (Derived from a recipe by Barbara Morgan) 6-8 servings
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PREPARING INGREDIENTS 1 lb rib eye steak Place steak (wrapped) in freezer until partially frozen. 1 9 oz pkg fresh cheese tortellini Meanwhile, cook according to package directions. Drain and reserve. 2 Tbsp soy sauce 2 Tbsp dry sherry 3 cloves garlic, pressed 1 tsp cornstarch 1 tsp dried basil leaves Mix ingredients listed above and reserve. 1 cup broccoli, cut into small pieces 1 large carrot, diagonally thin sliced 1 zucchini, diagonally medium sliced 2 Tbsp vegetable or olive oil Heat large heavy skillet over high heat until hot. Add oil. Stir-fry vegetables for 3 minutes or until crisp-tender. Remove and reserve. ASSEMBLY Partially frozen beef Cut across the grain into very thin slices. Add more oil if necessary. Add beef to skillet and stir-fry for 4 minutes. 1 red pepper, slivered 6 green onions, sliced 1/2 lb mushrooms, halved 1/2 cup water chestnuts, thinly sliced Add ingredients listed above to skillet. Stir-fry 2 minutes. Reserved sauce mixture Sir in the sauce mixture. Cook and stir until thickened , about 2 minutes. Reserved tortellini Add reserved tortellini and stir to coat well. Reserved vegetables Add reserved vegetables. Cook 1 minute to heat. Serve immediately.