STIR-FRIED BEEF AND VEGETABLES

1 Pound beef, boneless round steak, sliced
2 Medium onions, chopped
½ Pound fresh mushrooms, sliced
2 Stalks celery, chopped
2 Small green bell peppers, chopped
1 Cup water chestnuts, canned
2 Tablespoons dry red wine
1 Tablespoon soy sauce
½ Teaspoon sugar
1½ Teaspoon ginger root (or ½ teaspoon ground ginger)
2 Tablespoons olive oil (extra virgin)
2 Tablespoons cornstarch
¼ Cup water

Prepare marinade by mixing wine, soy sauce, sugar, and ginger. Marinate meat in mixture while preparing vegetables. Heat 1 tablespoon oil in large skillet or wok. Stir-fry onions and mushrooms for three minutes over medium-high heat. Add celery and cook for one minute. Add remaining vegetables and cook for two minutes or until green pepper is tender but crisp. Transfer vegetables to warm bowl.

Add remaining tablespoon of oil to skillet. Stir-fry meat in oil for about two minutes, or until meat loses its pink color. Blend cornstarch and water. Stir into meat. Cook and stir until thickened. Then return vegetables to skillet. Stir gently and serve over brown rice, if desired.

Serving size: 1/6 of dish
Calories: 200
Fat: 9 g
Cholesterol: 40 mg
Carbohydrate: 12 g
Protein: 17 g
Sodium: 201 mg

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