Stir-Fried Beef and Chinese Vegetables
Asian style stir-fried beef with delicious chinese vegetables. Great with rice.
2 tbsps vegetable oil
2 <span class="measurestring" title="stalk, medium (7-1/2" - 8" long)">stalks medium</span> celery, cut into 1/4 inch slices
1 1/2 tsps gingeroot, peeled, grated
2 <span class="measurestring" title="medium (2-1/2" dia)">medium</span> onions, cut into 8 wedges
2 small green peppers, cut into thin lengthwise strips
1/2 lb mushrooms, sliced
1 cup slices water chestnuts
1 lb boneless round steak, cut into 1 1/2 inch strips
1 fl oz dry red wine (2 tbsp)
1/4 <span class="measurestring" title="cup (8 fl oz)">cup</span> water
1 tbsp soy sauce
1/2 tsp sugar
0.06 cup cornstarch (2 tbsp)
Prepare marinade by 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 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 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.
in 1 serving of Stir-Fried Beef and Chinese Vegetables.
, 25% carbs, 36% protein.
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