Stir-Fried Beef And Vegetables

Stir-frying uses very little oil, as this tasty dish shows.

2 Tbsp dry red wine

1 Tbsp soy sauce

1/2 tsp sugar

1 1/2 tsp ginger root, peeled, grated

1 lb boneless round steak, fat-trimmed and cut across
grain into11/2-inch strips

2 Tbsp vegetable oil

2 medium onions, each cut into 8 wedges

1/2 lb fresh mushrooms, rinsed, trimmed, and sliced

2 stalks celery, bias-cut into 1/4-inch slices

2 small green peppers cut into thin lengthwise strips

1 c water chestnuts, drained, sliced

2 Tbsp cornstarch

1/4 c water
1. Prepare marinade by mixing together wine, soy sauce,
sugar, and ginger.
2. Marinate meat in mixture while preparing vegetables.
3. Heat 1 Tbsp 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 Tbsp 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.
7. Return vegetables to skillet. Stir gently and serve.


Yield: 6 servings Serving size: 6 oz
Each serving provides:
Calories: 179 Total fat: 7 g
Saturated fat: 1 g Cholesterol: 40 mg
Sodium: 201 mg Total fiber: 3 g
Protein: 17 g Carbohydrates: 12 g
Potassium: 552 mg