Stir-Fried Beef and Chinese Vegetables

Ingredients

• 2 tbsps vegetable oil
• 2 stalks medium celery, cut into 1/4 inch slices
• 1 1/2 tsps gingeroot, peeled, grated
• 1/2 lb mushrooms, sliced
• 2 medium onions, cut into 8 wedges
• 2 small green peppers, cut into thin lengthwise strips
• 1 cup slices water chestnuts
• 1 lb boneless round steak, cut into 1 1/2 inch strips
• 1 fl oz dry red wine (2 tbsp)
• 1/4 cup water
• 1 tbsp soy sauce
• 1/2 tsp sugar
• 0.06 cup cornstarch (2 tbsp)

Directions

1. Prepare marinade by mixing together wine, soy sauce, sugar, and ginger.
2. Marinate meat in mixture while preparing vegetables.
3. Heat 1 tablespoon oil in large skillet or wok. Stir-fry onions and mushrooms for 3 minutes over medium-high heat.
4. Add celery and cook for 1 minute. Add remaining vegetables and cook for 2 minutes or until green pepper is tender but crisp. Transfer vegetables to warm bowl.
5. Add remaining 1 tablespoon oil to skillet. Stir-fry meat in oil for about 2 minutes, or until meat loses its pink color.
6. Blend cornstarch and water. Stir into meat. Cook and stir until thickened. Then return vegetables to skillet. Stir gently and serve.