A good family dish, you cut economy beef, either chuck or round into thin strips and cook it until tender; then add vegetables.
Prep time about 20 minutes, cooking time about 30-40 minutes.
1 lb. Beef chuck or round, fat trimmed
1/4 cup soy sauce
1 clove garlic
1 1/2 tsp. Grated fresh ginger OR 1/2 tsp. ground
1/4 cup salad oil
1 cup green onion, thickly sliced
1 cup red or green peppers cut into 1-inch squares
2 stalks celery, thinly sliced
1 Tbsp. cornstarch
1 cup water
2 tomatoes, cut into wedges
- With a very sharp knife cut beef across grain into thin strips 1/8-inch thick
- Combine soy sauce, garlic, ginger. Add beef. Toss and set aside while preparing vegetables
- Heat oil in large frying pan 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