Eat Smart, Live Smart: Stir-Fried Beef and Vegetables

From the "Stay Young at Heart Recipes" from the National Heart Lung and Blood Institute

2 Tbsp - dry red wine

1 Tbsp - soy sauce

1/2 tsp - sugar

1-1/2 tsp - grated, peeled ginger root

1 lb - boneless round steak, fat trimmed and cut across grain into 1 1/2-inch strips, raw

2 Tbsp - vegetable oil

2 medium onions, each cut into 8 wedges

1/2 lb - fresh mushrooms, rinsed, trimmed, sliced

2 stalks - celery, bias cut into 1/4-inch slices

2 small green peppers, cut in thin lengthwise strips

1 C - water chestnuts, drained and sliced

1 Tbsp - vegetable oil

2 Tbsp - cornstarch

1/4 C - water

Directions:

Prepare marinade mixing together wine, soy sauce, sugar, and ginger.
Marinate meat in mixture while preparing vegetables.
Heat 1 Tbsp oil in large skillet or wok. Stir-fry onions and mushrooms 3 minutes - medium 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 Tbsp oil to skillet.
Stir-fry meat in oil about 2 minutes.
Blend cornstarch and water.
Stir into meat until thick.
Return vegetables to skillet; stir gently & serve.

Yield: (6) 6 oz. Servings - Each serving provides: 187 calories, 8g total fat, 2g saturated fat, 35g cholesterol, 215mg sodium

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