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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:

    1. Prepare marinade mixing together wine, soy sauce, sugar, and ginger.
    2. Marinate meat in mixture while preparing vegetables.
    3. Heat 1 Tbsp oil in large skillet or wok. Stir-fry onions and mushrooms 3 minutes - medium heat.
    4. Add celery and cook 1 more minute.
    5. Add remaining vegetables and cook 2 minutes or until green pepper is tender crisp.
    6. Transfer vegetables to warm bowl.
    7. Add remaining 1 Tbsp oil to skillet.
    8. Stir-fry meat in oil about 2 minutes.
    9. Blend cornstarch and water.
    10. Stir into meat until thick.
    11. 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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