- 2 tablespoons cornstarch
- 2 teaspoons sugar
- 6 tablespoons soy sauce
- 1/4 cup white wine, apple juice or water
- 1 pound boneless round steak, cut into thin strips
- 3 cups broccoli florets
- 2 medium carrots, thinly sliced
- 1 package (6 ounces) frozen pea pods, thawed
- 2 tablespoons chopped onion
- 2 tablespoons vegetable oil, divided
- 1 can (8 ounces) sliced water chestnuts, undrained
- Hot cooked rice
In a bowl, combine cornstarch, sugar, soy sauce and wine, apple juice or water until smooth. Add beef and toss to coat; set aside.
In a large skillet, stir-fry broccoli, carrots, pea pods and onion in 1 tablespoon oil for 1 minute. Stir in water chestnuts. Cover and simmer for 4 minutes; remove and keep warm.
In the same skillet, stir-fry beef in remaining oil until meat reaches desired doneness. Return vegetables to pan; toss. Serve over rice.
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Recipe reprinted by permission of Reiman Publications, LLC. &copy; 2002. All rights reserved.
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