Pole Vault Pepper Steak - cooking recipe

Ingredients

1/4 c. Kraft Catalina dressing
1 Tbsp. dry sherry
1 tsp. minced, peeled ginger root
1 boneless beef sirloin steak (1 lb.), cut into thin strips
2 garlic cloves, minced
1 Tbsp. oil
1 1/3 c. quartered mushrooms
1 small onion, cut into wedges
2 red or green bell peppers, cut into strips
2 tsp. cornstarch
2/3 c. beef broth
1/4 tsp. black pepper (optional)

Preparation

Mix dressing, sherry and ginger.
Pour over meat; cover. Refrigerate 15 minutes.