Flavorful Beef Stirfry

From Quick Cooking (Jan./Feb. 2000), page 19.

Prep: 15-20 min / Cook: 10 min
Yield: 4 servings (or more)

2 tablespoons cornstarch
2 teaspoons sugar
6 tablespoons soy sauce
¼ cup white wine, apple juice, or water
1 pound boneless beef round steak, cut into thin strips
3 cups broccoli florets
2 medium carrots, thinly sliced
1 package (6 ounces) frozen pea pods, thawed
2 tablespoons chopped onion
2 tablespoons canola oil, divided
1 can (8 ounces) sliced water chestnuts, drained
Hot cooked rice

In a bowl, combine cornstarch, sugar, soy sauce and wine, apple juice, or water until smooth. Add beef and toss to coat; set aside.

In a large skillet, stir-fry broccoli, carrots, pea pods, and onion in 1 tablespoon oil for 1 minute. Stir in water chestnuts. Cover and simmer for 4 minutes; remove and keep warm.

In the same skillet, stir-fry beef in remaining oil until meat reaches desired doneness. Return vegetables to pan; toss. Serve over rice.

Notes:
- Meatless Version: Omit the beef or replace it.  Substitution ideas: firm tofu, mushrooms, bamboo shoots, additional vegetables (carrots, broccoli, pea pods, water chestnuts).  After removing vegetables from pan, add sauce and cook, stirring, until bubbly.  Complete recipe as directed.
- Make it Healthier: Use low-sodium soy sauce, use water instead of wine or juice, increase vegetables, reduce meat, cut oil by half, and serve over brown rice.