Chinese Pepper Steak

It's the Chinese New Year
Year of the Tiger

Serves 2

½ pound round steak*, cut into thin strips
*flank steak or top sirloin steaks are a good leaner meat substitute
1 TBS low sodium soy sauce
Pinch of ginger or 1/8 tsp fresh chopped ginger
1 TBS dry sherry or can use apple cider
2 or 3 scallions (to taste), minced
½ green pepper cut into ½ inch squares
1 celery stalk, diced
2 TBS canola oil
½ cup water
1tsp cornstarch

Mix soy sauce, ginger and sherry/or apple cider in a bowl. Place meat strips in bowl and marinate meat at least 15 minutes.
Cut up vegetables. Heat oil in skillet until sizzling, lift meat out of bowl using a slotted spoon or fork and and place in skillet, cook quickly until lightly browned. Lower heat, add vegetables, simmer about 5 minutes. Blend cornstarch and water (hint-slowly add water to cornstarch, constantly stirring to avoid lumps) add to skillet with the remaining marinade. Simmer 5 to 10 minutes until sauce is thickened. Serve with brown rice.

Calories per serving 551.5
Total Fat 23.4 g
Total Carbohydrates 21.7 g
Protein 55.3