Submitted by: Colleen and Jeff Prentiss
Prep Time: 20 minutes Cooking Time: 30 to 40 minutes
This is an excellent quick and tasty dish. You cut economy beef, either chuck or round steak, into thin strips and cook it until tender; then add your vegetables. This is great served either with hot, fluffy white rice; or parmesean buttered egg noodles!!
For 4 servings, you will need the following:
1 lb beef chuck or round steak, fat trimmed 1/4 cup soy sauce 1 clove garlic, finely chopped (minced) 1 1/2 teaspoon grated fresh ginger OR 1/2 teaspoon ground ginger 1/4 cup vegetable oil 1 cup green onion, thinly sliced 1 cup red or green peppers cut into 1 inch squares (if you use both, then use 1 cup total) 2 stalks celery, thinly sliced 1 tablespoon cornstarch 1 cup water 2 tomatoes, cut into wedges
Preparation: With a very sharp knife, cut beef across the grain into thin strips, about 1/8 inch thick.
Combine soy sauce, garlic, and ginger. Add the sliced beef, toss and set aside while preparing your vegetables.
Heat oil in large frying pan or in a wok. Add beef and toss over high heat until browned. Taste the meat. If it is not tender, cover and simmer for 30 to 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 tomotoes and heat through.
For 2 servings: Half of the ingredients. You might need to add some water.
For 8 servings: Double the ingredients but reduce the water to 1 3/4 cups and add another 1/2 tablespoon cornstarch.
