Stir-Fried Beef and Chinese Vegetables

Ingredients

•  2 Tbsp dry red wine
• 1 Tbsp soy sauce
• 1 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

Directions

1. Prepare marinade by mixing together wine, soy sauce, sugar, and ginger.
2. Marinate beef in mixture while preparing vegetables.
3. Heat 1 tablespoon of oil in large skillet or wok. Stir-fry onions and mushrooms for 3 minutes over medium-high heat.
4. 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.
5. Add remaining 1 tablespoon of oil to skillet. Stir-fry meat in oil for about 2 minutes, or until meat loses its pink color.
6. Blend cornstarch and water. Stir into meat. Cook and stir until thickened. Then return vegetables to skillet. Stir gently and serve.

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