Beef and Vegetable Stir Fry |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 6 |
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NUTRITION INFO (per 6-ounce serving) Calories: 208.9 Fat: 7.8 g Carbohydrates: 15.4 g Protein: 20.1 g 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. From Ingredients:
2 tablespoons apple cider vinegar |
1 tablespoon soy sauce |
1/2 teaspoon sugar |
1 1/2 teaspoons grated peeled gingerroot |
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 chestnut, drained and sliced |
2 tablespoons cornstarch |
1/4 cup water |
Directions:
1. Prepare marinade, mixing vinegar, soy sauce, sugar, and ginger. Marinate meat in mixture while preparing vegetables.
2. Heat 1 tablespoon oil in large skillet or wok. Stir-fry onions and mushrooms for 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. Transfer vegetables to warm bowl.
4. Add remaining 1 tablespoon oil to skillet.
5. Stir-fry meat in oil about 2 minutes or until meat loses its pink color.
6. Blend cornstarch and water. Stir into meat. Cook and stir until thickened.
7. Return vegetables to skillet; stir gently and serve.
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