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Stir-Fry Beef and Vegetables




Source of Recipe


unknown
2 T. Dry Red Wine
1 T. Low Sodium Soy Sauce
1/2 t. Sugar
1 1/2 t. Grated, Peeled Ginger Root
1 lb. Boneless Round Steak, Fat Trimmed AndCut Across Grain Into 1 1/2" Strips,
1 T. Corn Oil
2 med Onions, Each Cut Into 8 Wedges
1/2 lb. Fresh Mushrooms, Rinsed, Trimmed
And Sliced
2 stalks Celery, Bias Cut Into 1/4" Slices (about 1/2 Cup)
2 sm Green Peppers, Cut Into Thin
Lengthwise Strips
1 c. Water Chestnuts, Drained & Sliced
1 T. Corn Oil
2 T. Cornstarch
1/4 c. Water

Prepare marinade mixing together wine, soy sauce, sugar and ginger.
Marinate meat in mixture while preparing vegetables. Heat 1 Tablespoon 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 Tablespoon oil to skillet.
Stir-fry meat in oil about 2 minutes or until meat loses its pink color.
Blend cornstarch and water. Stir into meat. Cook and stir until
thickened. Return vegetables to skillet; stir gently and serve.

6 servings

NOTES : Calories: 187 (38.5% from fat)
Fat: 8 gms
Cholesterol: 35 mgs
Sodium: 215 mgs