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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 -- Rec.food.recipes is moderated by Patricia Hill at . Only recipes and recipe requests are accepted for posting. Please allow several days for your submission to appear. Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/ |
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