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Ingredients
- 1 lb. beef chuck or round, fat trimmed
- 1/4 cup soy sauce
- 1 clove garlic
- 1-1/2 teaspoons fresh ginger grated
- 1/4 cup salad oil
- 1 cup green onions, thinly sliced
- 1 cup red or green peppers cut into 1" squares
- 2 stalks celery, thinly sliced
- 1 tablespoon cornstarch
- 1 cup water
- 2 tomatoes, cut into wedges
Preparation
Step 1
With sharp knife cut beef across grain into thin strips 1/8" thick. Combine soy sauce, garlic, ginger. Add beef. Toss and set aside while preparing vegetables.
Heat oil in frying pan. Add beef and toss over high heat until browned. Taste meat. If it is not tender, cover and simmer for 30-40 minutes over low heat.
Turn heat up and add vegetables. Toss until vegetables are tender crisp, about 10 minutes.
Mix cornstarch with water. Add to pan, stir and cook until thickened.
Add tomatoes and heat through.