What…Protestants protest is the false authority of Rome and her false gospel. We protest not because we are complainers, grumblers, sticks in the mud. We protest precisely because of our dual love for Jesus Christ, and those who are not yet covered in His blood. We do not protest Rome for all she ever was, or ever said. Indeed we protest the notion that Protestantism is something novel. We protest the turning aside from the gospel once delivered. We protest the notion that we are a mere branch of or an offshoot from the true church. We are, insofar as we hold to the glorious gospel truth that we have peace with God through trusting in the finished work of Christ alone, the continuing church, the sons of Augustine, Athanasius, Anselm, the sons of the father of the faithful, Abraham.

R.C. Sproul Jr.

CATEGORY	CUISINE	TAG	YIELD
Meats, Grains	Chinese	Chinese, Beef	4	Servings

INGREDIENTS

3/4	lb	Beef top round steak
3	tb	Soy sauce
2	tb	Red wine vinegar
1	tb	Fresh ginger, grated
1		Clove garlic, minced
3		Green onions, bias cut into 1/2-inch lengths
2	tb	Cold water
4	ts	Cornstarch
1	pk	Frozen pea pods (8 oz)
1/2	c	Cherry tomatoes, quartered
1/3	c	Sliced water chestnuts, drained (1/2 can)
		Hot cooked rice (Optional)

INSTRUCTIONS

Partially freeze beef and thinly slice across the grain into bite-size
strips.
For marinade, in a medium mixing bowl combine soy sauce, vinegar, ginger,
and garlic.  Stir in the strips of beef. Cover and let stand at room
temperature for 30 minutes.  Drain meat and reserve marinade.
Preheat a 10-inch microwave browning dish on High for 5 minutes. Add
cooking oil and swirl to coat the dish. Add the strips of beef. Micro-cook,
uncovered, on High 2 for to 3 minutes until the meat is tender, stirring
every minute.  Remove meat with a slotted spoon, reserving juices. Set meat
aside.
Combine reserved juices and reserved marinade in a measuring cup. Add
water, if necessary, to equal 3/4 cup total. Stir in green onions. Return
mixture to the browning dish and cook, covered, on High until onions are
crisp-tender, 1 to 2 minutes.  Stir together water and cornstarch and add
to the green onion mixture. Cook, uncovered, on High for 2 to 4 minutes or
until thickened and bubbly, stirring every minute until slightly thickened,
then every 30 seconds.
Stir in the cooked meat, peapods, tomatoes, and water chestnuts. Cook,
uncovered, on High for 2 to 4 minutes until heated through. Serve over hot
cooked rice, if desired.
LOW CALORIE RECIPES; Summer 1988
Posted by Fred Peters.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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