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2 Tb dry sherry
2 Tb low-sodium wheatless soy sauce
1 Tb sesame oil
1 lb beef round, thinly sliced
non-stick cooking spray
1 Tb corn oil
1 medium onion, peeled & thinly sliced
2 stalks celery, trimmed & thinly sliced
3 cloves garlic, peeled & minced
8 oz fresh mushrooms, cleaned & sliced
1/2 tsp cayenne
1 C low-fat low-sodium beef broth
3 Tb cornstarch
6 Tb cold water

1. Mix sherry, soy sauce and sesame oil together. Pour over sliced beef in a glass bowl. Let beef marinate while preparing other ingredients, stirring occasionally.
2. Coat a large heavy-bottomed skillet, stock pot or Dutch oven with non-stick cooking spray. Add corn oil and heat.
3. Add onion, celery, garlic, and mushrooms to skillet. Sauté on medium heat for about 5 minutes.
4. Add beef (with its marinade) and cayenne. Stir to distribute. Sauté for about 7 minutes.
5. Add broth, bring to boil, and simmer until beef is tender, 10 to 15 minutes.
6. Remove beef and vegetables to serving dish with slotted spoon, leaving broth in skillet, on low heat.
7. Mix cornstarch in cold water. Pour gradually into simmering broth, stirring constantly, and cook until thickened.
8. Pour thickened sauce over beef and vegetables in serving dish. Serve immediately.

Serves 6 to 8 over rice.

Note: This recipe is tweaked from Beef and Mushroom Sauce at the Yatot Chronicles.

Note: If you are serious about going wheatless, take care with the soy sauce to ensure that it is not made with wheat. Read the ingredients list.