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Prep Time: 40 Minutes Cook Time: 5 Minutes |
Ready In: 45 Minutes Servings: 4 |
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This is from the Diana Liu cookbook. We like this one. Ingredients:
1 lb beef, thinly sliced |
2 tomatoes, wedged |
1 green pepper, cut into 16 pieces |
3 tablespoons soy sauce |
1 tablespoon sherry wine |
2 tablespoons cornstarch |
2 tablespoons tomato sauce or 2 tablespoons catsup |
1 teaspoon salt |
1 cup water |
6 tablespoons oil |
Directions:
1. Marinate beef in soy sauce, sherry, and 1 Tblsp. cornstarch for 30 minutes.
2. Mix 1 Tblsp. cornstarch, 1 cup water and 2 Tblsp. tomato sauce or catsup.
3. Heat 4 Tblsp. oil in frying pan until hot.
4. Stir-fry beef mixture 2 minutes; remove from pan;set aside.
5. Heat 2 Tblsp. oil in frying pan until hot.
6. Stir-fry peppers 2 minutes.
7. Add tomato wedges; stir-fry 1 minute; add meat and water mixture; bring to boil.
8. Serve hot.
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