1/2 lb Boneless beef sirloin steak
— cut 1/2-inch thick 1 ts Vegetable oil
1/8 ts Salt
1/8 ts Ground white pepper
1/2 c Sliced fresh mushrooms
1/2 c Snow peas
1/2 c Diagonally sliced celery
1/4 c Sliced green onions
1/4 c Red pepper strips
1 ts Minced fresh ginger
1 ts Cornstarch
1 tb Soy sauce
1 c Hot cooked rice
Cut beef diagonally across grain into 1/8-inch slices. Heat oil in wok or medium skillet over medium-high heat. Add beef and seasonings and stir-fry until beef is browned. Add vegetables and stir-fry until vegetables are tender crisp. Blend ginger, cornstarch, soy sauce, and 1 tablespoon water in small bowl; add to beef and cook, stirring, until sauce is thickened. Serve over rice. Microwave Oven Instructions =========================== Cut beef diagonally across grain into 1/8-inch slices. Combine beef, salt, pepper and oil in 1-quart baking dish. Cover with waxed paper and cook on HIGH (maximum power) 1 minute. Stir and cook an additional 1 to 2 minutes on HIGH. Remove beef and set aside. Add vegetables and cook on HIGH 2 to 3 minutes or until vegetables are tender crisp. Blend ginger, cornstarch,
soy sauce and 1 teaspoon water in small bowl. Add beef and cornstarch mixture to vegetables. Cover and cook on HIGH power 1 minute; stir and cook 1 minute longer. Let stand 2 minutes. Serve over rice. Each serving provides: * 359 calories * 29.3 g. protein * 11.0 g. fat * 33.6 g. carbohydrate * 768 mg. sodium * 74 mg. cholesterol Source: Cooking for Two or a Few Reprinted with permission from The USA Rice Council Electronic format courtesy of Karen Mintzias