Stir Fried Beef and Vegetables2 Tbsp dry red wine1 Tbsp soy sauce 1/2 tsp sugar 1-1/2 tsp grated, peeled ginger root 1 lb boneless round steak, fat trimmed, cut across grain into 1-1/2" strips, raw 2 Tbsp vegetable oil 2 medium onions, each cut into 8 wedges 1/2 lb fresh mushrooms, rinsed, trimmed, and sliced 2 stalks celery, bias cut into 1/4-inch slices (about 1/2 cup) 2 small green peppers, cut into thin lengthwise strips 1 C water chestnuts, drained and sliced 1 Tbsp vegetable oil 2 Tbsp cornstarch 1/4 C water 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 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 Tbsp 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. Add vegies. To Freeze: Freeze in freezer safe container. To Reheat: Reheat in microwave or warm in a wok. |