Recipe#25281

Title: Beef And Pea Pod Stir-fry

LOW CALORIE RECIPES; Summer 1988
  
  Posted by Fred Peters.

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.