Stir-Fried Beef and Vegetables
Source of Recipe
Unknown
STIR-FRIED BEEF & VEGETABLES
No carbohydrate analysis available
YIELD: 6 servings
2 T. dry red wine
1 T. soy sauce
1/2 t. sugar
1 1/2 tsp. peeled, grated ginger root
1 lb. boneless round steak, fat trimmed and cut across-grain into 1 1/2-inch strips
1 T. vegetable oil
2 medium onions, each cut into 8 wedges
1/2 lb. fresh mushrooms, rinsed, trimmed and sliced
2 stalks celery, bias cut into 1/4-inch slices (about 1/2 C.)
1 C. water chestnuts, drained and sliced
2 small green peppers, cut into thin lengthwise strips
2 T. vegetable oil
2 T. cornstarch
1/4 C. water
Prepare marinade mixing together wine, soy sauce, sugar and ginger root. Marinate meat in mixture in refrigerator while preparing vegetables.
Heat 1 T. oil in large skillet or wok. Stir-fry onions and mushrooms 3 minutes over medium-high heat. Add celery and cook 1 more minute. Add remaining vegetables and cook 2 minutes or until green pepper is tender-crisp. Transfer vegetables to warm bowl.
Add remaining 1 T. oil to skillet. Stir-fry meat in oil until meat loses pink color. Blend cornstarch and water. Stir into meat. Cook and stir until thickened. Return vegetables to skillet; stir gently and serve.
One (6-ounce portion of beef and vegetable mixture.)serving equals: Calories, 187; Total fat, 8 gm (Saturated fat, 2 gm;) Cholesterol, 35 mg Sodium, 215 mg
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