This Japanese-style dish is savory and delicious....
2 tbsp. dry red wine
1 tbsp. soy sauce
1/2 tsp. sugar
1-1/2 tsp. grated, peeled ginger root
1 lb. boneless round steak, fat trimmed, and cut across grain into 1-1/2" strips, raw
1 tbsp. corn 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" slices (about 1/2 cup)
2 small green peppers, cut into thin lengthwise strips
1 cup water chestnuts, drained and sliced
1 tsp. corn oil
2 tbsp. cornstarch
1/4 cup water
Prepare marinade mixing together wine, soy sauce, sugar, and ginger. Marinate meat in mixture while
preparing vegetables. Heat 1 tbsp. oil in large skillet or wok. Add onions and mushrooms; stir-fry 3 minutes
over medium-high heat. 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. Add remaining 1 tbsp. oil
to skillet. Stir-fry meat in oil about 2 minutes or until meat loses its pink color. Blend cornstarch and water;
stir into meat. Cook and stir until thickened. Return vegetables to skillet; stir gently and serve.
Serves 6
Cooking time: 8 minutes
Nutritional information per serving:
Calories: 187
Total Fat: 8g
Cholesterol: 35mg
Sodium: 215mg