1 lb. beef chuck/round
2 Tbs. cornstarch
1/4 c. soy sauce
1 c. water
1 clove garlic
2 tomatoes
1 1/2 tsp. fresh ginger
1/4 c. salad oil
1 c. green onion, thinly sliced
1 c. green/red pepper, 1" squares
2 stalks celery, sliced
With a very sharp knife cut beef across grain into thin strips, 1/8" thick. Combine soy sauce, garlic, ginger. Add beef. Toss & set aside while preparing vegetables. Heat oil. Add beef & toss over high heat until browned. Cover & simmer 30-40 minutes or until tender. Turn up heat & add vegetables. Toss until vegetables are tender crisp, about 10 minutes. Mix cornstarch with water. Add to pan, stir until thickened. Add tomatoes & heat through. Serve over rice.
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