Beef and Vegetable Stir Fry

Serves: 6

If you're looking for easy ways to get plenty of fresh veggies, you've found it.
This is best served over long grain rice.

2 tablespoons apple cider vinegar
1 tablespoon soy sauce
1/2 teaspoon sugar
1-1/2 teaspoon grated, peeled ginger root
1 lb boneless round steak, fat trimmed and cut across grain into 1 1/2" 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

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; stir gently and
serve.

NUTRITION INFO (per 6-ounce serving)
Calories: 208.9
Fat: 7.8 g
Carbohydrates: 15.4 g
Protein: 20.1 g

Jenn Mom2SamTiny

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