Stir-Fried Beef and Vegetables

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

Ingredients:

• 2 Tbsp dry red wine
• 1 Tbsp soy sauce
• ½ tsp sugar
• 1½ tsp grated, peeled ginger root
• 1 lb boneless round steak, fat trimmed and cut across grain into 1 ½ inch strips
• 2 Tbsp vegetable oil
• 2 medium onions, each cut into 8 wedges
• ½ lb fresh mushrooms, rinsed, trimmed, and sliced
• 2 stalks celery, bias cut into ¼-inch slices (about ½ cup)
• 2 small green peppers, cut into thin lengthwise strips
• 1 cup water chestnuts, drained and sliced
• 1 Tbsp vegetable oil
• 2 Tbsp cornstarch
• ¼ cup water

Directions:

1. Prepare marinade mixing together wine, soy sauce, sugar, and ginger. Marinate meat in mixture while preparing vegetables.
2. Heat 1 Tbsp oil in large skillet or wok. Stir-fry onions and mushrooms 3 minutes over medium-high heat.
3. Add celery and cook 1 more minute. Add remaining vegetables and cook 2 minutes or until green pepper is tender crisp.
4. Transfer vegetables to warm bowl.
5. Add remaining 1 Tbsp oil to skillet.
6. Stir-fry meat in oil about 2 minutes or until meat loses its pink color.
7. Blend cornstarch and water. Stir into meat. Cook and stir until thickened.
8. Return vegetables to skillet; stir gently and serve.

Yield: 6 servings

Serving Size: 6 oz portion of beef and vegetable mixture

Nutrition Information Per Serving:

• Calories: 187
• Total fat: 8 g
• Saturated fat: 2 g
• Cholesterol: 35 mg
• Sodium: 215 mg

Recipe courtesy of the National Heart, Lung, and Blood Institute