Gingered beef stir-fry

1/2 lb Boneless beef sirloin steak
           -- cut 1/2-inch thick
      1 ts Vegetable oil
    1/8 ts Salt
    1/8 ts Ground white pepper
    1/2 c  Sliced fresh mushrooms
    1/2 c  Snow peas
    1/2 c  Diagonally sliced celery
    1/4 c  Sliced green onions
    1/4 c  Red pepper strips
      1 ts Minced fresh ginger
      1 ts Cornstarch
      1 tb soy sauce
      1 c  Hot cooked rice
 
  Cut beef diagonally across grain into 1/8-inch slices.  Heat oil in wok or
  medium skillet over medium-high heat.  Add beef and seasonings and
  stir-fry until beef is browned.  Add vegetables and stir-fry until
  vegetables are tender crisp.  Blend ginger, cornstarch, soy sauce, and 1
  tablespoon water in small bowl; add to beef and cook, stirring, until
  sauce is thickened. Serve over rice.
  
  Microwave Oven Instructions
  ===========================
  Cut beef diagonally across grain into 1/8-inch slices. Combine beef, salt,
  pepper and oil in 1-quart baking dish.  Cover with waxed paper and cook on
  HIGH (maximum power) 1 minute.  Stir and cook an additional 1 to 2 minutes
  on HIGH.  Remove beef and set aside.  Add vegetables and cook on HIGH 2 to
  3 minutes or until vegetables are tender crisp.  Blend ginger, cornstarch,
  soy sauce and 1 teaspoon water in small bowl.  Add beef and cornstarch
  mixture to vegetables.  Cover and cook on HIGH power 1 minute; stir and
  cook 1 minute longer.  Let stand 2 minutes.  Serve over rice.
  
  Each serving provides:
  * 359 calories
  * 29.3 g. protein
  * 11.0 g. fat
  * 33.6 g. carbohydrate
  * 768 mg. sodium
  * 74 mg. cholesterol
  
  Source: Cooking for Two or a Few
  Reprinted with permission from The USA Rice Council
  Electronic format courtesy of Karen Mintzias