Chinese Beef With Vegetables

Course : Beef
Serves: 4
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1 teaspoon peanut oil
2 teaspoons water
12 ounces round steak -- trimmed of fat cut diagonally into strips
1 medium onion -- chopped
1/4 teaspoon ground ginger
2 cups broccoli -- chopped
1 medium carrots -- sliced
1 cup beef stock
1 cup snow peas
1/2 cup water chestnuts -- drained
1/2 cup bean sprouts
1 tablespoon soy sauce
1 tablespoon cornstarch

Preparation / Directions:

Combine all liquid and seasoning ingredients, except cornstarch. Freeze- Thaw in frig overnight. Place oil and water in large skillet or wok and heat over med-high heat. Drain meat, reserving marinade. Saute meat and onion and brown lightly. Mix marinade and cornstarch, add to meat mixture. Cover and cook until vegetables are just tender, stirring occasionally, until thickened. Serve with brown rice.

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