Ingredients:
Sauce:
¾ cup low sodium beef broth
3 tablespoons low sodium soy sauce
2 tablespoons rice wine or mirin
½ teaspoon sesame oil
1 tablespoon cornstarch
For the Rest of the Dish
1-1 ¼ lbs beef steak cut in thin bite size pieces
1 tablespoon cornstarch
2 tablespoons vegetable oil
1 medium onion cut in half moon slices
2 ribs celery chopped
2 large carrots chopped
8 ounces cremini mushrooms or white button mushrooms sliced
1 1/2 cups snow peas
2 cloves garlic minced
1 8 ounce can water chestnuts, drained
Instructions:
In a medium bowl, whisk the beef broth, soy sauce, rice wine, sesame oil, and cornstarch. Set the bowl aside for a few minutes.
In a separate bowl, toss the beef with 1 tablespoon of cornstarch. Heat 1 tablespoon vegetable oil in a large skillet over medium-high heat, and brown the steak on both sides. Work in batches, so you don’t crowd the pan, and add more vegetable oil if needed. Remove the steak to a plate or bowl and cover it to keep it warm.
If needed, heat a little more vegetable oil in the skillet. Add the onion, celery, carrots, and mushrooms. Cook until the mushrooms are brown and the other vegetables are crisp tender. Add the snow peas in the last minute of cooking.
Reduce the heat to low and add the garlic and water chestnuts, cooking for about 1 minute. Move the veggies to the plate with the cooked beef.
Whisk the sauce again and add it to the skillet over medium heat. Bring the mixture to a low boil and cook until thickened, whisking several times. Add the cooked veggies and beef back to the skillet and toss to coat. For best results, serve promptly.