Recipe - Chinese Beef With Vegetables

1 teaspoon Peanut oil
2 teaspoon Water
12 ounce Round steak; trimmed of
fat; cut diagonally into
1 md Onion; chopped
One fourth teaspoon Ground ginger
2 cup Broccoli; chopped
Carrots; cut or sliced up
1 cup Beef stock
1 cup Snow peas
One half cup Water chestnuts; drained
Sliced
One half cup Bean sprouts
1 tablespoon Soy sauce
1 tablespoon Cornstarch

PER SERVING
*cals
*mg chol
*gm dietary fiber
*gm fat
*mg sodium (analyses do not
include the rice, wh
1 Gm of fat per; One half cup

Place oil and water in large skillet or wok and heat over medhigh heat.
Add meat and onion and brown lightly. Add remaining ingredients except soy
sauce and cornstarch. Cover and cook until vegetables are just tender. Mix
the soy sauce and cornstarch together to make a paste. Stir into the other
ingredients and cook, stirring occasionally, until thickened. Serve with
brown rice. Makes 4 servings.