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    Stir-Fry Beef and Vegetables

    Source of Recipe

    2 T. Dry Red Wine
    1 T. Low Sodium Soy Sauce
    1/2 t. Sugar
    1 1/2 t. Grated, Peeled Ginger Root
    1 lb. Boneless Round Steak, Fat Trimmed AndCut Across Grain Into 1 1/2" Strips,
    1 T. Corn Oil
    2 med Onions, Each Cut Into 8 Wedges
    1/2 lb. Fresh Mushrooms, Rinsed, Trimmed
    And Sliced
    2 stalks Celery, Bias Cut Into 1/4" Slices (about 1/2 Cup)
    2 sm Green Peppers, Cut Into Thin
    Lengthwise Strips
    1 c. Water Chestnuts, Drained & Sliced
    1 T. Corn Oil
    2 T. 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.

    6 servings

    NOTES : Calories: 187 (38.5% from fat)
    Fat: 8 gms
    Cholesterol: 35 mgs
    Sodium: 215 mgs




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