Chinese Beef Stir Fry
|Flank steak||1 Pound, trimmed|
|Water||1⁄2 Cup (8 tbs)|
|Lite soy sauce||1⁄4 Cup (4 tbs)|
|Granulated sugar||1 1⁄2 Teaspoon|
|Celery stalks||3 , diagonally sliced|
|Fresh mushrooms||1⁄2 Pound, sliced|
|Water chestnuts||1⁄2 Cup (8 tbs), sliced|
|Fresh snow peas||1⁄2 Pound|
|Hot cooked rice||3 Cup (48 tbs)|
Partially freeze steak.
Slice cross grain into 1/4 x 2-inch strips; set aside.
In a small bowl combine water, soy sauce, cornstarch and sugar; set aside.
Peel onion, slice 1/2 inch thick and cut each slice into quarters; set aside.
Spray a wok with vegetable cooking spray.
Heat over medium-high heat for 2 minutes.
Add steak to wok.
Stir-fry for 3 minutes.
With a slotted spoon remove steak; set aside.
Add onion, celery, mushrooms and water chestnuts to wok.
Stir-fry for 2 to 3 minutes.
Add steak and snow peas; cover.
Reduce heat to medium.
Simmer for 2 to 3 minutes.
Stir in soy sauce mixture.
Cook over medium-high heat until thickened and bubbly, stirring constantly.
Serve over rice.