1 lb boneless lean beef, cut in thin 2-inch strips (we have also used chicken)
1 tbsp vegetable oil
2 cloves garlic, minced
2 tbsp minced gingerroot
2 sweet peppers (yellow, green or red), cut in strips
2 cups bean sprouts (we never have bean sprouts around, so we use carrots and celery)
2 tbsp water (optional)
2 tbsp low-sodium soy or oyster sauce
Marinade:
1 tbsp cornstarch
1 tbsp sherry
2 tsp low-sodium soy sauce
In bowl, stir together corn starch, sherry and soy sauce until smooth; add beef and stir to coat. Marinate at room temperature for 10 minutes.
In nonstick skillet or wok, heat oil over high heat; stir-fry beef, garlic and ginger for 3 minutes or until beef is browned (if using chicken, cook until no longer pink). Transfer to plate and set aside.
Add sweet peppers to skillet with 2 tbsp water to prevent scorching; stir-fry for 3 minutes. Add bean sprouts; cook for 1 minute or until vegetables are tender-crisp. (If using vegetables other than sprouts, cook accordingly so that all veggies are tender-crisp). Stir in soy sauce.
Return beef to pan and toss to mix and reheat. Serve over rice or noodles.
Taken from "Lighthearted Everyday Cooking", Anne Lindsay
