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  • Stir Fry Beef and Vegetables

    1 vote
    Stir Fry Beef and Vegetables
    Servings: 6
    by Penny Hawkins
    78 recipes
    >
    Quick, healthy and low-calorie.

    Ingredients

    • 2 tbsp. dry red wine (you can use beef stock instead)
    • 1 tbsp. reduced-sodium soy sauce
    • ½ tsp. sugar
    • 1 ½ tsp. gingerroot, peeled and grated
    • 1 lb. boneless round steak, fat trimmed, cut across grain into 1 ½-inch strips
    • 2 tbsp. vegetable oil
    • 2 medium onions, each peeled and cut into 8 wedges
    • ½ lb. fresh mushrooms, cleaned, trimmed, and sliced
    • 2 stalks celery, bias cut into ¼-inch slices
    • 2 small green peppers, seeds and stem removed and cut into thin lengthwise strips
    • 1 small can (about 1 c.) water chestnut slices, drained
    • 2 tbsp. cornstarch
    • ¼ c. water
    • Quick cooking rice, prepared according to package directions (optional)

    Directions

    1. Prepare marinade by mixing together wine, soy sauce, sugar, and ginger. Marinate meat in mixture while preparing vegetables.
    2. Heat 1 tbsp. vegetable oil in large skillet or wok. Stir-fry onions and mushrooms 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 serving bowl.
    3. Add remaining 1 tbsp. vegetable oil to skillet. Remove meat from marinade. Stir-fry meat in oil for about 2 minutes, or until meat loses its pink color.
    4. Blend cornstarch and water. Stir into meat. Cook and stir until thickened. Return vegetables to skillet. Stir gently and serve over rice if desired.

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