Beef And Veggie Stir-Fry

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Beef And Veggie Stir-Fry
1/4 cup reduced sodium beef organic beef broth
2 tablespoons reduced sodium soy sauce
1 teaspoon ground ginger
1 clove garlic, finely chopped
1 tablespoon safflower oil or sunflower oil
1 top round steak (about 12 ounces), trimmed and cut into thin strips
1 medium red or green bell pepper, cut into strips (about 1 cup)
1 cup thinly sliced celery
1 cup thinly sliced carrot
1/2 cup thinly sliced green onion, including the tops
1/2 cup thinly sliced mushrooms
2 cups of bean sprouts (optional

1. In a small bowl, combine broth, soy sauce, ginger, and garlic. Mix well
   and set aside.

2. In a wok or large nonstick skillet, heat oil over high heat. Add beef and
   stir-fry ust until no longer pink for about 3 minutes. Using a slotted
   spoon, place beef on a plate.

3. Add bell pepper, carrot, celery, green onion, and mushrooms to wok/pan
   Stir-fry until vegetables are crisp-tender for about 4 minutes.

4. Stir in bean sprouts and the beef. Stir-fry for 2 minutes. Place on serving
   plates and serve over rice or Chinese noodles.(Serves 4)

(Cooking Tips)
Safflower and sunflower oils are good choices for stir-frying. They have less
saturated fat than many other oils and will not scorch using high temperatures.
Lean beef is high in B vitamins, protein, and iron. Carrots and bell peppers are
packed with vitamin A and C.