1 clove garlic
2 teaspoons reduced-
sodium soy sauce
1 tablespoon plus
1 teaspoon peanut
Dash black pepper
1 pound boneless beef
sliced (see TIPS)
1 tablespoon oyster
2 cups fresh
1 rib celery, cut in
3 green onions, cut in
1 can (8 oz.) bamboo
1 can (8 oz.) sliced
Hot cooked rice or
chow mein noodles,
Position mini bowl and mini blade in work bowl.
With processor running, add garlic through feed
tube. Process until chopped, about 10 to 15 seconds.
Add soy sauce, 1 teaspoon oil, 1 teaspoon
cornstarch, ginger, and pepper. Process until
blended, about 5 to 10 seconds.
In medium bowl, combine soy sauce mixture and
beef. Toss to coat. Marinate 1 to 2 hours
In small bowl, blend broth, oyster sauce, and
remaining 2 teaspoons cornstarch. Set aside.
Exchange mini bowl and mini blade for 4 mm
slicing disc. Add mushrooms and celery. Process
Heat 1 teaspoon oil in large non-stick skillet or wok
over medium-high heat, until oil sizzles. Add beef
mixture. Cook and stir for 5 to 8 minutes, until beef
is thoroughly cooked. Set aside.
Heat remaining 2 teaspoons oil in same skillet. Add
mushrooms and celery. Cook and stir for 3 to
4 minutes, until celery is crisp-tender. Add green
onions, bamboo shoots, and water chestnuts. Stir-fry
for 1 minute. Add beef and broth mixture. Cook and
stir until thickened and bubbly. Serve over hot
cooked rice or chow mien noodles, if desired.
Yield: 4 to 6 servings.
Per serving: About 246 cal, 32 g pro, 16 g car,
6 g fat, 75 mg chol, 415 mg sod.
QQQQQQQQQQQ s QQQQQQQQQQQBEEF CHOW MEIN