FoodReference.com Logo

FoodReference.com   (Since 1999)

RECIPE SECTION (over 10,000 recipes)

Home       Food Articles       Food Trivia       Today In Food History       Recipes       Cooking Tips       Videos       Food Quotes       Who's Who       Food Trivia Quizzes       Crosswords       Food Poems       Food Posters       Cookbooks       Magazines       Recipe Contests       Cooking Schools       Gourmet Tours       Food Festivals

You are here > Home > Recipes

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

 

CULINARY SCHOOLS and
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

 

Chef with red wine glass

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

 

 

                    RELATED RECIPES

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

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 - 2014 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.

 

 

 

 

 

Popular Pages

FOOD VIDEO SECTION
Recipe Videos, BBQ & Grilling, Food Safety, Food Science, Food Festivals, Beverages, Vintage Commercials, etc.