Yield: 4 servings
|¾ pounds||Beef top round steak|
|3 tablespoons||Soy sauce|
|2 tablespoons||Red wine vinegar|
|1 tablespoon||Fresh ginger, grated|
|1 \N||Clove garlic, minced|
|3 \N||Green onions, bias cut into 1/2-inch lengths|
|2 tablespoons||Cold water|
|1 pack||Frozen pea pods (8 oz)|
|½ cup||Cherry tomatoes, quartered|
|⅓ cup||Sliced water chestnuts, drained (1/2 can)|
|\N \N||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 ¾ 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.
LOW CALORIE RECIPES; Summer 1988 Posted by Fred Peters.