2 tablespoon dry red wine
1 tablespoon soy sauce
1/2 teaspoon sugar
1-1/2 teaspoon grated, peeled ginger root
1 lb boneless round steak, fat trimmed and cut across grain into 1 1/2-inch strips, raw
2 tablespoon 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 (about 1/2 cup)
2 small green peppers, cut into thin lengthwise strips
1 C water chestnuts, drained and sliced
1 tablespoon vegetable oil
2 tablespoon cornstarch
1/4 C water
Prepare marinade 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 3 minutes over medium-high heat.
Add celery and cook 1 more minute. Add remaining vegetables and cook 2 minutes or until green pepper is tender crisp. Transfer vegetables to warm bowl.
Add remaining 1 tablespoon oil to skillet. Stir-fry meat in oil about 2 minutes or until meat loses its pink color. Blend cornstarch and water. Stir into meat. Cook and stir until thickened. Return vegetables to skillet; stir gently and serve.
Yield: 6 servings
Serving Size: 6 oz portion of beef and vegetable mixture
Calories…..187…..Fat…..8 g…..Sodium…..215 mg….Fiber….2.1 g.