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Makes 6 servings
Ingredients 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 into 1-1/2" 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" slices 2 small green peppers cut into thin lengthwise strips 1 c water chestnuts, drained, sliced 2 Tbsp cornstarch 1/4 c water Nutritional info per serving Calories: 179 Total fat: 7g Cholesterol: 40mg Sodium: 201mg Total Carbs: 12g Dietary Fiber: 3g Protein: 17g |
Directions
- Prepare marinade by mixing together wine, soy sauce, sugar, and ginger.
- Marinate meat in mixture while preparing vegetables.
- Heat 1 Tbsp 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 Tbsp 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.
- Return vegetables to skillet. Stir gently and serve.
