Beef And Pea Pod Stir-fry

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Title: BEEF AND PEA POD STIR-FRY
Categories: Chinese, Beef
Yield: 4 servings

3/4 lb Beef top round steak
3 tb Soy sauce
2 tb Red wine vinegar
1 tb Fresh ginger, grated
1 Clove garlic, minced
3 Green onions, bias cut into
-1/2-inch lengths
2 tb Cold water
4 ts Cornstarch
1 pk Frozen pea pods (8 oz)
1/2 c Cherry tomatoes, quartered
1/3 c Sliced water chestnuts,
-drained (1/2 can)
Hot cooked rice (Optional)

Partially freeze beef and thinly slice across the
grain into bite-size strips.

For marinade, in a medium mixing bowl combine soy
sauce, vinegar, ginger, and garlic. Stir in the
strips of beef. Cover and let stand at room
temperature for 30 minutes. Drain meat and reserve
marinade.

Preheat a 10-inch microwave browning dish on High for
5 minutes. Add cooking oil and swirl to coat the dish.
Add the strips of beef. Micro-cook, uncovered, on High
2 for to 3 minutes until the meat is tender, stirring
every minute. Remove meat with a slotted spoon,
reserving juices. Set meat aside.

Combine reserved juices and reserved marinade in a
measuring cup. Add water, if necessary, to equal 3/4
cup total. Stir in green onions. Return mixture to
the browning dish and cook, covered, on High until
onions are crisp-tender, 1 to 2 minutes. Stir
together water and cornstarch and add to the green
onion mixture. Cook, uncovered, on High for 2 to 4
minutes or until thickened and bubbly, stirring every
minute until slightly thickened, then every 30 seconds.

Stir in the cooked meat, peapods, tomatoes, and water
chestnuts. Cook, uncovered, on High for 2 to 4 minutes
until heated through. Serve over hot cooked rice, if
desired.

LOW CALORIE RECIPES; Summer 1988

Posted by Fred Peters.

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