Beef Stir-Fry (Serves 6)
My family likes this beef and vegetable combination so much I could
serve it once a week. It’s a great way to enjoy beef and keep
the calorie count under control. The oyster-flavored sauce which adds
a full bodied flavor can be found in the Asian food section of the grocery
1 pound boneless flank or sirloin steak
1/2 cup water
1/4 cup reduced sodium soy sauce
1 tablespoon cornstarch
1 and 1/2 teaspoons sugar
2 tablespoons oyster-flavored sauce
1 medium onion
Vegetable cooking spray
3 stalks celery, diagonally sliced
1/2 pound fresh mushrooms, sliced
1 (8-ounce) can sliced water chestnuts, drained
1 (6-ounce) pkg. frozen Chinese pea pods, thawed & rinsed or 1/2
pound fresh snow peas
1. Slice partially frozen steak across grain into 2 and
1//2-inch strips or ask the butcher at the meat
market to do the slicing for you.
2. In 1 cup measurer, combine water, soy sauce, cornstarch,
sugar and oyster flavored sauce; set aside.
3. Peel onion and cut into 1/2-inch slices; quarter each slice.
4. Coat wok or skillet well with cooking spray; allow to heat
at medium high (325 degrees) for 2 minutes. Add steak
and stir-fry about 3 minutes until cooked.
5. Remove meat from wok. Leave drippings in wok.
6. Add onion, celery, mushrooms and water chestnuts to wok;
stir fry 2-3 minutes. Add meat and peas; cover and
reduce heat to medium (275 degrees). Simmer 2 to 3 minutes.
7. Stir in soy sauce mixture. Cook over medium high heat (325
degrees) stirring constantly until thickened and bubbly.
Serve over rice.