2 Tbsp	dry red wine
1 Tbsp	soy sauce
½tsp	sugar
1-½tsp	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, 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
¼ C	water

 

1. Prepare marinade mixing together wine, soy sauce, sugar, and ginger. Marinate meat in mixture while preparing vegetables.
2. Heat 1 Tbsp oil in large skillet or wok. Stir-fry onions and mushrooms 3 minutes over medium-high heat.
3. 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.
4. Add remaining 1 Tbsp oil to skillet.
5. Stir-fry meat in oil about 2 minutes or until meat loses its pink color.
6. Blend cornstarch and water. Stir into meat. Cook and stir until thickened.
7. Return vegetables to skillet; stir gently and serve.

Yield: 6 servings--Serving Size: 6 oz portion of beef and vegetable mixture

Each serving provides:

Calories: 187
Total fat: 8 g
Saturated fat: 2 g
Cholesterol: 35 mg
Sodium: 215 mg