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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
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I make this recipe often, especially in the summer when we harvest our garden and have an oversupply of tomatoes. This stir-fry always receives rave reviews from dinner guests. Ingredients:
1/2 pound beef flank steak or top round steak |
1-1/2 teaspoons minced fresh gingerroot |
1 garlic clove, minced |
4 teaspoons cornstarch, divided |
1 teaspoon soy sauce |
1 egg white |
1 tablespoon canola oil |
1 medium green pepper, cut into strips |
1 medium onion, cut into strips |
1 celery rib, sliced |
1/2 cup plus 2 tablespoons water, divided |
1/4 cup ketchup |
3 tablespoons sugar |
4 medium fresh tomatoes, peeled, seeded and cut into wedges |
3 cups cooked rice |
Directions:
1. Slice steak on the diagonal into very thin strips. (It slices more easily if partially frozen.)
2. In a bowl, combine the ginger, garlic, 1 teaspoon cornstarch, soy sauce and egg white. Add the meat and toss to coat. Set aside for 5 minutes.
3. In a large skillet or wok, heat oil on -medium-high; brown the meat. Remove the meat; set aside. Add the green pepper, onion, celery and 1/2 cup water; cover and cook over medium heat for 3 minutes.
4. Add ketchup and sugar; cover and cook for 2 minutes. In a small bowl, whisk the remaining cornstarch and water until smooth. Stir into beef mixture; return to skillet. Cook until liquid is slightly thickened. Add tomatoes and stir for 1 minute just until heated through. Serve with rice. Yield: 4 servings.
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