1 lb. boneless round steak, fat trimmed and cut across grain into 1 1/2 inch strips, raw
2 tablespoons olive oil
2 medium onions, each cut into 8 wedges
1/2 lb. fresh mushrooms, rinsed, trimmed, and sliced
2 stalks celery, cut into 1/4 inch slices (about 1/2 cup total)
2 small green peppers, cut into thin lengthwise strips
1 cup water chestnuts, drained and sliced
2 tablespoons cornstarch
1/4 cup water
Instructions
Prepare marinade, mixing vinegar, 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 for 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 and stir. Serve over some long grain rice.
NOTE I left out the mushrooms and added some carrots.
NUTRITION INFO (per 6-ounce serving)
Calories- 208.9
Fat- 7.8 g
Carbohydrates- 15.4 g
Protein- 20.1 g
Originally Submitted
2/3/2012
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