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Categories:
apple cider vinegar soy sauce sugar gingerroot boneless round steak olive oil onions mushrooms stalks celery green peppers water chestnut cornstarch water
Viewed: 58 - Published at: a year agoIngredients
- 2 tablespoons apple cider vinegar
- 1 tablespoon soy sauce
- 12 teaspoon sugar
- 1 12 teaspoons grated peeled gingerroot
- 1 lb boneless round steak, fat trimmed and cut across grain into 1 1/2-inch strips, raw
- 2 tablespoons olive oil
- 2 medium onions, each cut into 8 wedges
- 12 lb fresh mushrooms, rinsed, trimmed, and sliced
- 2 stalks celery, cut into 1/4-inch slices (about 1/2 cup total)
- 2 small green peppers, cut into thin lengthwise strips
- 1 cup water chestnut, drained and sliced
- 2 tablespoons cornstarch
- 14 cup water
Method
- Prepare marinade, mixing vinegar, 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 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 tablespoon 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.
