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Prep Time: 10 Minutes Cook Time: 5 Minutes |
Ready In: 15 Minutes Servings: 4 |
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Another way to use up those wonderfull vine ripened, newly harvested tomatoes. Tasty stir fry. from the Light Hearted cookbook by Anne Lindsay. Ingredients:
3/4 lb top round beef or 3/4 lb flank steak |
2 tablespoons cornstarch |
2 tablespoons sherry wine |
1 tablespoon low sodium soy sauce |
2 tablespoons vegetable oil |
1 onion, thinly sliced |
2 cloves garlic, smashed |
4 tomatoes, cut in wedges |
4 green onions, cut in thin 2 inch lengths |
Directions:
1. Cut beef across the grain into thin strips; cut strips into 2 inch lengths.
2. In bowl, combine cornstarch, sherry and soy sauce; mix until smooth.
3. Add Beef and toss to coat.
4. In wok or nonstick frypan, heat oil over high heat.
5. Add beef and stir fry for 2 minutes; add onion and stir fry for 1 minute or until beef is browned.
6. Add garlic and tomatoes; stir fry until tomatoes are heated through, 1 to 2 minutes.
7. Stir in green onions and serve immediately.
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