| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Beef, Ethnic |
4 |
Servings |
INGREDIENTS
| 1 |
lb |
Round steak |
| 1/4 |
c |
Soy sauce |
| 1 |
cl |
Diced garlic |
| 1 1/2 |
ts |
Grated fresh ginger |
| 1/4 |
c |
Salad oil |
| 1 |
c |
Thinly sliced green onion |
| 1 |
c |
Red or green bell pepper |
| 1 |
|
Stalk celery,cut thin |
| 1 |
tb |
Cornstarch |
| 1 |
c |
Water |
| 2 |
|
Tomatoes,wedged |
INSTRUCTIONS
Cut beef across grain into thin strips,1/8" thick.Combine soy sauce,garlic
and ginger.Add beef;toss.Set aside while preparing vegetables. Heat oil in
wok.Add beef,toss over high heat until browned. Taste meat.If it is not
tender,cover and simmer for 30 to 40 minutes over low heat. Turn heat up
and add vegetables.Toss until vegetables are tender crisp,about 10 minutes.
Mix cornstarch with water.Add to pan.Stir and cook until thickened.Add
tomatoes.
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