Beef and Vegetable Stir Fry

Submitted by BurtonFanatic

"NUTRITION INFO (per 6-ounce serving) Calories: 208.9 Fat: 7.8 g Carbohydrates: 15.4 g Protein: 20.1 g If you're looking for easy ways to get plenty of fresh veggies, you've found it. This is best served over long grain rice. From SparkPeople.com"

 

• Ready In: 30mins
• Ingredients: 13
• Serves: 6

ingredients

• 29.58 ml apple cider vinegar
• 14.79 ml soy sauce
• 2.46 ml sugar
• 7.39 ml grated peeled gingerroot
• 453.59 g boneless round steak, fat trimmed and cut across grain into 1 1/2-inch strips, raw
• 29.58 ml olive oil
• 2 medium onions, each cut into 8 wedges
• 226.79 g fresh mushrooms, rinsed, trimmed, and sliced
• 2 stalk celery, cut into 1/4-inch slices (about 1/2 cup total)
• 2 small green peppers, cut into thin lengthwise strips
• 236.59 ml water chestnut, drained and sliced
• 29.58 ml cornstarch
• 59.14 ml water

directions

1. Prepare marinade, mixing vinegar, soy sauce, sugar, and ginger. Marinate meat in mixture while preparing vegetables.
2. Heat 1 tablespoon oil in large skillet or wok. Stir-fry onions and mushrooms for 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 tablespoon 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.