1 tsp Kosher Salt
1 tsp fresh ground black pepper
1/4 tsp Dill weed
1/4 tsp ground Coriander
1 tbsp dry chopped onion
1/2 tsp ground mustard seed
1 tsp Crushed red pepper
1 tsp Garlic powder
1/3 cup malt vinegar
1/3 cup water
Main Dish Ingredients:
3 Tbsp olive oil (additional, if needed)
2 lbs Sirloin steak, in ½” strips
2 Tbsp corn starch
2 ribs celery, thinly chopped
1 large onion, sliced
1 cup beef broth
½ tsp Cayenne pepper
1 tsp Worcestershire sauce
1/3 cup cooking Sherry, divided
1 green pepper, cut in bite sized strips
1/4 lb fresh sliced mushrooms
Place thinly sliced steak in marinade 2-4 hours before serving, turning each hour. (If using a tougher cut of beef, increase the marinade to over night).
1. Pat the strips of steak dry with paper towels to avoid splatters when dropping into hot oil. Heat the olive oil over medium high heat until it just begins to smoke. Carefully drop in the steak with a long pair of tongs a strip at a time and cook until well browned. Remove from pan and place in an oven proof serving dish, leaving the liquid in the pan.
2. Quickly stir corn starch into the liquid in the pan and cook over medium high heat, stirring constantly. (Be sure to scrape up the browned goodies from the bottom of the pan to combine into the sauce).
3. When the sauce has a smooth consistency, add the celery and onion, and reduce heat to medium. Cover and let cook until onions turn opaque, about 15 minutes.
4. Remove vegetables to the dish with the steak, leaving the sauce in the pan.
5. Stir into the sauce 1/3 cup Sherry, chicken broth, and Worcestershire. Heat to boiling, reduce the liquid by half, and pour over the steak.
6. Return the pan to the medium heat and deglaze with the remaining Sherry.
7. Add green pepper and mushrooms, cover, and sweat over medium high heat, adding additional olive oil if needed. These should remain crunchy, so don’t over cook.
8. Add to other ingredients. Toss to mix, and serve over boiled or fried rice.