3/4 pound boneless beef sirloin steak
1 1/2 cups frozen unsweetened tart cherries
1/3 cup soy sauce
1/4 cup plus 1 tablespoon vegetable oil
3 tablespoons honey
1/2 teaspoon ground ginger
1 clove garlic
1 tablespoon cornstarch
2 medium carrots
6 green onions
1 4-ounce can sliced water chestnuts
Hot cooked rice
Partially freeze meat.
Thinly slice across the grain into bite-size strips; set aside.
Thaw cherries; drain, reserving juice.
In a shallow dish, combine soy sauce, 1/4 cup oil, honey, ginger and garlic; mix well.
Add beef strips.
Refrigerate, covered, 1 hour, stirring once.
Remove meat from marinade; discard marinade.
Add enough water to reserved cherry juice to make 1/4 cup.
In a small bowl, combine juice and cornstarch; mix well.
Heat remaining 1 tablespoon oil in a skillet over medium heat.
Add carrots and onions.
Cook until tender crisp; remove from skillet.
(Add more oil, if necessary.
) Add meat; cook until brown.
Stir cornstarch mixture; add to skillet.
Cook,stirring, until thickened and bubbly.
Return vegetables and meat to skillet; add cherries and water chestnuts.
Cook, stirring often, 5 minutes, or until hot.
Serve over rice.
Serving size: 3/4 cup.