Ingredients
2 tablespoons cornstarch2 teaspoons sugar6 tablespoons soy sauce1/4 cup white wine,apple juice or water1 pound beef top round steak, cut into thin strips3 cups fresh broccoli florets2 medium carrots, thinly sliced1 package (6 ounces) frozen pea pods, thawed2 tablespoons chopped onion2 tablespoons canola oil, divided1 can (8 ounces) sliced water chestnuts, undrainedHot cooked rice
Preparation
In a large resealable plastic bag, combine the cornstarch, sugar, soy sauce and wine, apple juice or water until smooth; add beef. Seal bag and turn to coat; set aside.
In a large skillet, stir-fry the 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 with rice.
