Stir Fry Beef and Vegetables Recipe
Ingredients
- 2 tbsp. dry red wine (you can use beef stock instead)
- 1 tbsp. reduced-sodium soy sauce
- ½ tsp. sugar
- 1 ½ tsp. gingerroot, peeled and grated
- 1 lb. boneless round steak, fat trimmed, cut across grain into 1 ½-inch strips
- 2 tbsp. vegetable oil
- 2 medium onions, each peeled and cut into 8 wedges
- ½ lb. fresh mushrooms, cleaned, trimmed, and sliced
- 2 stalks celery, bias cut into ¼-inch slices
- 2 small green peppers, seeds and stem removed and cut into thin lengthwise strips
- 1 small can (about 1 c.) water chestnut slices, drained
- 2 tbsp. cornstarch
- ¼ c. water
- Quick cooking rice, prepared according to package directions (optional)
Directions
- Prepare marinade by mixing together wine, soy sauce, sugar, and ginger. Marinate meat in mixture while preparing vegetables.
- Heat 1 tbsp. vegetable oil in large skillet or wok. Stir-fry onions and mushrooms 3 minutes over medium-high heat. Add celery and cook for 1 minute. Add remaining vegetables and cook for 2 minutes or until green pepper is tender but crisp. Transfer vegetables to serving bowl.
- Add remaining 1 tbsp. vegetable oil to skillet. Remove meat from marinade. Stir-fry meat in oil for 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 over rice if desired.
Adding to Planner
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 202g | |
| Recipe makes 6 servings | |
| Calories 210 | |
| Calories from Fat 96 | 46% |
| Total Fat 10.74g | 13% |
| Saturated Fat 2.74g | 11% |
| Trans Fat 0.12g | |
| Cholesterol 30mg | 10% |
| Sodium 210mg | 9% |
| Potassium 507mg | 14% |
| Total Carbs 8.69g | 2% |
| Dietary Fiber 1.5g | 5% |
| Sugars 3.13g | 2% |
| Protein 18.61g | 30% |
