Stir-Fried Beef and Chinese Vegetables
- 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
- 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.
Yield: 6 servings
Serving size: 6 oz
Each serving provides:
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
Reprinted with the permission of the Department of Health and Human Services.
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