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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 6 |
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This hearty, fast and tasty stir-fry has been a menu mainstay for years, says Diana Faulds of Strathroy, Ontario. We love the crisp vegetables and Asian-style sauce. Ingredients:
1 tablespoon cornstarch |
1 tablespoon reduced-sodium soy sauce |
6 tablespoons cold water, divided |
2 tablespoons canola oil, divided |
1 pound boneless beef sirloin steak, cut into thin strips |
1 garlic clove, minced |
1/2 teaspoon minced fresh gingerroot |
1 small onion, cut into 1/2-inch wedges |
1 cup sliced celery |
1 medium green pepper, cut into 1-inch pieces |
3 medium tomatoes, cut into 1/2-inch wedges |
sauce: |
1 tablespoon cornstarch |
1/2 cup cold water |
3 tablespoons ketchup |
1 tablespoon reduced-sodium soy sauce |
1 teaspoon curry powder |
hot cooked rice |
Directions:
1. In a large bowl, combine the cornstarch, soy sauce, 2 tablespoons water and 1 tablespoon oil until smooth; add beef and toss to coat.
2. In a large skillet or wok, stir-fry beef, garlic and ginger in remaining oil until meat reaches desired doneness. Remove meat with a slotted spoon and keep warm. Add the onion, celery, green pepper and remaining water to the skillet. Cover and cook for 2 minutes. Add tomatoes and beef.
3. For sauce, combine the cornstarch, water, ketchup, soy sauce and curry until smooth; add to the skillet. Bring to a boil; cook and stir for 2 minutes. Serve with rice. Yield: 6 servings.
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