Beef and Vegetable Stir-Fry

Revised an existing recipe to reduce oil and add peppers and water chestnuts.

• Ready In: 1 hr 15 mins
• Serves: 4
• Yields: 4

Ingredients

• 1  lb lean beef, sirloin
• 1⁄2 cup soy sauce
• 1⁄4 cup sherry wine
• 1  cup onion, thinly sliced
• 1  cup celery, sliced diagonally
• 2  cups broccoli florets
• 2  cups  red peppers
• 2  small garlic cloves, minced
• 1  cup sliced water chestnuts
• 1  tablespoon cornstarch
• 100  g  rice noodles, cooked

Directions

1. Toss beef in bowl with soy sauce and sherry. Cover and marinate for 30 minute.
2. Prepare vegetables. Set aside.
3. Heat oil in wok or wide frying pan over low heat. Add garlic and saute over high heat.
4. Add drained beef (reserve marinade). Stir-fry until meat is cooked.
5. Add onions, celery, broccoli, red peppers and waterchestnuts. Cover and steam about 5 minute.
6. Mix marinade with cornstarch and pour into pan. heat to boiling. Cook for a few seconds until thickened.
7. Turn into serving dish over rice noodles. Serve at once.