Chinese Beef Stir-Fry (Serves 6)

My family likes this beef and vegetable combination so much I could serve it once a week. It’s a great way to enjoy beef and keep the calorie count under control. The oyster-flavored sauce which adds a full bodied flavor can be found in the Asian food section of the grocery store.

1 pound boneless flank or sirloin steak
1/2 cup water
1/4 cup reduced sodium soy sauce
1 tablespoon cornstarch
1 and 1/2 teaspoons sugar
2 tablespoons oyster-flavored sauce
1 medium onion
Vegetable cooking spray
3 stalks celery, diagonally sliced
1/2 pound fresh mushrooms, sliced
1 (8-ounce) can sliced water chestnuts, drained
1 (6-ounce) pkg. frozen Chinese pea pods, thawed & rinsed or 1/2 pound fresh snow peas

1. Slice partially frozen steak across grain into 2 and
    1//2-inch strips or ask the butcher at the meat market to     do the slicing for you.

2. In 1 cup measurer, combine water, soy sauce,     cornstarch, sugar and oyster flavored sauce; set aside.

3. Peel onion and cut into 1/2-inch slices; quarter each     slice. Set aside.

4. Coat wok or skillet well with cooking spray; allow to     heat at medium high (325 degrees) for 2 minutes. Add     steak and stir-fry about 3 minutes until cooked.

5. Remove meat from wok. Leave drippings in wok.

6. Add onion, celery, mushrooms and water chestnuts to     wok; stir fry 2-3 minutes. Add meat and peas; cover     and reduce heat to medium (275 degrees). Simmer 2 to 3     minutes.

7. Stir in soy sauce mixture. Cook over medium high heat     (325 degrees) stirring constantly until thickened and     bubbly. Serve over rice.