FoodReference.com (Since 1999)
RECIPE SECTION - Over 10,000 Recipes

 

You are here > Home > Recipes

Meat RecipesBeef Recipes pg 3 >  Stir Fried Beef & Chinese Vegetables

 

CULINARY SCHOOLS
& COOKING CLASSES

From Amateur & Basic Cooking Classes to Professional Chef Training & Degrees -  Associates, Bachelors & Masters
More than 1,000 schools & classes listed for all 50 States, Online and Worldwide

 

FREE Magazines
and other Publications

An extensive selection of free food, beverage & agricultural magazines, e-books, etc.

STIR-FRIED BEEF AND CHINESE VEGETABLES

Stir-frying uses very little oil, as this dish shows. A heart healthy recipe.
Yield: 6 servings

INGREDIENTS

    · 2 Tbsp dry red wine
    · 1 Tbsp soy sauce
    · 1/2 tsp sugar
    · 1½ tsp gingerroot, peeled, grated
    · 1 lb boneless round steak, fat trimmed, cut across grain into 1½-inch strips
    · 2 Tbsp vegetable oil
    · 2 medium onions, each cut into 8 wedges
    · 1/2 lb fresh mushrooms, rinsed, trimmed, sliced
    · 2 stalks (1/2 C) celery, bias cut into 1/4-inch slices
    · 2 small green peppers, cut into thin lengthwise strips
    · 1 C water chestnuts, drained, sliced
    · 2 Tbsp cornstarch
    · 1/4 C water
     

DIRECTIONS

1. Prepare marinade by mixing together wine, soy sauce, sugar, and ginger.

2. Marinate meat in mixture while preparing vegetables

3. Heat 1 tablespoon oil in large skillet or wok. Stir-fry onions and mushrooms for 3 minutes over medium-high heat.

4. 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 warm bowl.

5. Add remaining 1 tablespoon oil to skillet. Stir-fry meat in oil for about 2 minutes, or until meat loses its pink color.

6. Blend cornstarch and water. Stir into meat. Cook and stir until thickened. Then return vegetables to skillet. Stir gently and serve.
 

    NUTRITION
    Serving size: 6 oz - Each serving provides:
    Calories: 200
    Total fat: 9 g
    Saturated fat: 2 g
    Cholesterol: 40 mg
    Sodium: 201 mg
    Total fiber: 3 g
    Protein: 17 g
    Carbohydrates: 12 g
    Potassium: 552 mg
     

National Institutes of Health - www.nih.gov/
Keep the Beat: Heart Healthy Recipes
National Heart, Lung, and Blood Institute

 

Please feel free to link to any pages of FoodReference.com from your website.  For permission to use any of this content please E-mail: james@foodreference.com
All contents are copyright © 1990 - 2015 James T. Ehler and www.FoodReference.com unless otherwise noted.
All rights reserved.  You may copy and use portions of this website for non-commercial, personal use only.  Any other use of these materials without prior written authorization is not very nice and violates the copyright.     Please take the time to request permission.
 

 

RELATED RECIPES

  Home   |   About Us & Contact Us   |   Recipe Index   |   Kitchen Tips   |   Cooking Contests   |   Other Links  

 

FoodReference.com Logo

 

 

Popular Pages