1 clove garlic
2 teaspoons reduced-
sodium soy sauce
1 tablespoon plus
1 teaspoon peanut
oil, divided
1 tablespoon
cornstarch, divided
1/4teaspoon ginger
Dash black pepper
1 pound boneless beef
sirloin, trimmed,
sliced (see TIPS)
2/3cup reduced-sodium
chicken broth
1 tablespoon oyster
2 cups fresh
1 rib celery, cut in
21/2-inch pieces
3 green onions, cut in
1-inch pieces
1 can (8 oz.) bamboo
shoots, drained
1 can (8 oz.) sliced
water chestnuts,
Hot cooked rice or
chow mein noodles,
if desired
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 refrigerator.
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
to slice.
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.