Stir-Fried Beef and Chinese Vegetables
2 Tbsp dry red wine 1 Tbsp soy sauce ½ tsp sugar 1½ tsp gingerroot, peeled and grated 1 lb boneless round steak, fat trimmed and cut across grain into 1½-inch strips 2 Tbsp vegetable oil 2 medium onions, each cut into 8 wedges ½ lb fresh mushrooms, rinsed, trimmed, and sliced 2 stalks (½ cup) celery, bias cut into ¼-inch slices 2 small green peppers, cut into thin lengthwise strips 1 cup water chestnuts, drained and sliced 2 Tbsp cornstarch ¼ cup water |
- Prepare marinade by mixing together wine, soy sauce, sugar, and ginger.
- Marinate beef in mixture while preparing vegetables.
- Heat 1 tablespoon of oil in large skillet or wok. Stir-fry onions and mushrooms for 3 minutes over medium-high heat.
- Add celery and cook for 1 minute. Add remaining vegetables and cook for 2 minutes or until green pepper is tender but crisp. Transfer vegetables to warm bowl.
- Add remaining 1 tablespoon of oil to skillet. Stir-fry meat in oil for about 2 minutes, or until meat loses its pink color.
- Blend cornstarch and water. Stir into meat. Cook and stir until thickened. Then return vegetables to skillet. Stir gently and serve.
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Yield: 6 servings Serving size: 6 oz Each serving provides: Calories: 200 Total fat: 9 g Saturated fat: 2 g |
Cholesterol: 40 mg Sodium: 201 mg Fiber: 3 g Protein: 17 g Carbohydrate: 12 g Potassium: 552 mg |
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Reprinted with the permission of the Department of Health and Human Services.
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