Beef and Vegetable Stir-Fry
Trim fat from meat. Thinly slice meat across the grain into bite-size strips (see Tip). For sauce, in a small bowl stir together the cold water and cornstarch; stir in soy sauce, dry sherry and salt. Set meat and sauce aside.Advertisement
Coat a large nonstick skillet with cooking spray; heat over medium-high heat. Add 2 teaspoons of the oil. Add garlic and ginger; cook and stir 15 seconds. Add onion, carrot, celery and chile pepper to hot skillet. Stir-fry 3 minutes, using a wide wooden spatula to constantly stir and lift vegetables. Add sweet pepper; stir-fry 1 minute. Add mushrooms and zucchini; stir-fry 3 to 4 minutes more or just until vegetables are crisp-tender. Remove vegetables from skillet.
Add the remaining 2 teaspoons oil to hot skillet. Add meat strips; stir-fry 1 to 2 minutes or until browned. Stir sauce; stir into meat in skillet. Cook and stir until thickened and bubbly. Return cooked vegetables to skillet, stirring to coat. Cook and stir 1 minute more. Serve with hot cooked rice. Sprinkle with peanuts. If desired, sprinkle with basil.
Tips: Because chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the peppers, wash your hands and nails well with soap and warm water.
If desired, partially freeze meat for easier slicing.
2 lean protein, 1 1/2 vegetable, 1 fat, 1 starch, 1/2 other carbohydrate