Name: Oriental Beef with Ginger
Ingredients: 2 tb Vegetable oil; 1/2 ts Finely chopped fresh ginger; 1 Garlic clove peeled and finely chopped; 1 c Sliced onions (2 med.); 1 Green pepper, in 1/4" strips; 1 c Diagonally sliced celery (3 med. stalks); 1 c Beef stock preferably homemade; 2 tb Soy sauce; 1 ts Granulated sugar; 1/2 ts Salt; 1 tb Cornstarch; 1 lb Boneless beef steak sirloin or round very thinly sliced; 3 md Tomatoes (1 lb.) peeled and quartered; Salt and pepper to taste; 4 Servings hot cooked rice

Few things are sapping the strength of the church of Jesus Christ more than the unreconciled state of so many believers. So many have matters deeply imbedded in their craws, like iron wedges forced between themselves and other Christians. They can’t walk together because they do not agree. When they should be marching side by side through this world taking men captive for Jesus Christ, they are acting instead like an army that has been routed and scattered and whose troops in their confusion have begun fighting among themselves. Nothing is sapping the church of Christ of her strength so much as these unresolved problems, these loose ends among believing Christians that have never been tied up. There is no excuse for this sad condition, for the Bible does not allow for loose ends. God wants no loose ends.

Jay Adams

CATEGORY	CUISINE	TAG	YIELD
Meats, Grains, Vegetables	Canadian	Beef, Harned 1994, Main dish, Rice/grains, Vegetables	4	Servings

INGREDIENTS

2	tb	Vegetable oil
1/2	ts	Finely chopped fresh ginger
1		Garlic clove peeled and finely chopped
1	c	Sliced onions (2 med.)
1		Green pepper, in 1/4" strips
1	c	Diagonally sliced celery (3 med. stalks)
1	c	Beef stock preferably homemade
2	tb	Soy sauce
1	ts	Granulated sugar
1/2	ts	Salt
1	tb	Cornstarch
1	lb	Boneless beef steak sirloin or round very thinly sliced
3	md	Tomatoes (1 lb.) peeled and quartered
		Salt and pepper to taste
4		Servings hot cooked rice

INSTRUCTIONS

Note: To vary this dish, add broccoli florets or bok choi, coarsely
chopped.
In a wok or heavy skillet, heat the oil.  Add ginger, garlic, onions, green
pepper and celery; saute several minutes, stirring, until tender-crisp.
Remove vegetables. (Can be done up to this point in advance, if desired.)
Combine stock, soy sauce, sugar, salt and cornstarch in a small bowl; set
aside.
Heat skillet, adding more oil if needed.  Add beef and sear quickly,
stirring frequently, several minutes. Add stock-soy sauce mixture and cook,
stirring constantly, until thickened. Add reserved cooked vegetables. Add
quartered tomatoes and heat through.
Serve with hot cooked rice.
From _Nancy Enright's Canadian Herb Cookbook_ by Nancy Enright. Toronto:
James Lorimer & Company, 1985.  Pg. 55. ISBN 0-88862-788-2. Electronic
format by Cathy Harned.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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