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


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


    · 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


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.

    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 -
Keep the Beat: Heart Healthy Recipes
National Heart, Lung, and Blood Institute



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