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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
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This recipe was printed in the Arizona Republic newspaper. Ingredients:
1/2 lb flank steaks or 1/2 lb round steak, trimmed |
1 slice fresh gingerroot, peeled and minced |
1 clove garlic, crushed |
1 teaspoon cornstarch |
1 teaspoon soy sauce |
1 egg white |
1 tablespoon oil |
1 medium green pepper, cut into strips |
2 stalks celery, sliced |
1/2 cup water |
1/4 cup ketchup |
3 tablespoons sugar (less if tomatoes are very ripe) |
1 tablespoon cornstarch |
2 tablespoons water |
4 medium tomatoes, peeled,seeded and cut into quarters |
Directions:
1. Cut the beef into very thin slices (it cuts better if partially frozen).
2. Mix ginger root, garlic, cornstarch, soy sauce, and egg white.
3. Add the sliced beef; stir and allow to marinate 5 minutes.
4. Put the oil in a preheated skillet or wok; stir fry the meat until the redness is gone.
5. Remove the meat and set aside.
6. Add the green peppers, celery, and onions to the pan along with the water.
7. Cover and cook medium heat for 3 minutes.
8. Add the ketchup and sugar; cover and cook for 2 minutes.
9. Meanwhile, mix cornstarch with 2 tablespoons water; stir into beef mixture and add to the pan.
10. Cook until liquid is clear and slightly thickened.
11. Add tomatoes; cover and cook just until heated through.
12. Serve with steamed rice.
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