Stir-Fried Beef & Vegetables
Yield
2 servingsPrep
10 minCook
25 minReady
40 minTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 8 | ounces |
beef
|
|
| 4 | ounces |
onions
|
|
| 4 | ounces |
green bell peppers
|
|
| 1 | teaspoon |
garlic
minced |
|
| 1 | teaspoon |
ginger
|
|
| 1 | teaspoon |
soy sauce, tamari
|
|
| 1 | teaspoon |
wine
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 231.2 | ml/g |
beef
|
|
| 115.6 | ml/g |
onions
|
|
| 115.6 | ml/g |
green bell peppers
|
|
| 5 | ml |
garlic
minced |
|
| 5 | ml |
ginger
|
|
| 5 | ml |
soy sauce, tamari
|
|
| 5 | ml |
wine
|
*
|
Directions
Marinate beef in standard (all-purpose) marinade for at least 15 minutes, heat wok.
Add just enough peanut oil to stir fry the vegetables.
Drop in the begetables.
Stir fry until ¾ done. Remove vegetables, set aside.
Wipe out the wok.
Reheat it until very hot. Add about 1 to 2 tablespoon of peanut oil.
Add garlic (and ginger if desired). Stir fry for about 10 seconds.
Add meat and stir fry for about 60 seconds.
Put the vegetables back in, add the soy sauce and wine.
Stir the cornstarch mixture up to recombine it, and add.
