Tomato beef stir-fry

4 servings

Ingredients

Quantity Ingredient
¾ pounds LEAN BEEF, SIRLOIN, FLANK
2 teaspoons CORNSTARCH
2 teaspoons SOY SAUCE
¼ cup SALAD OIL
1 tablespoon WATER
1 tablespoon DRY SHERRY
½ teaspoon FRESH GINGER
1 tablespoon SOY SAUCE
1 tablespoon WORCESTERSHIRE SAUCE
1 tablespoon CORNSTARCH
1 each CLOVE FRESH GARLIC
2 eaches LARGE STALK, CELERY
1 each MEDIUM ONION
1 each GREEN BELL PEPPER
3 eaches MEDIUM TOMATOES, WEDGED
1 dash SALT
3 tablespoons CATSUP
1 teaspoon CURRY POWDER
½ cup WATER

Directions

STIR-FRY

COOKING SAUCE

CUT EACH TOMATO INTO 6 WEDGES. CUT PEPPER INTO 1" SQUARES. CUT CELERY INTO ¼" SLANTED SLICES. CUT BEEF INTO 1½" WIDE STRIPS WITH THE GRAIN, THEN CUT INTO ⅛" SLICES ACROSS THE GRAIN. IN A BOWL, STIR TOGETHER CORNSTARCH, SOY, SHERRY, AND WATER. ADD MEAT AND STIR TO COAT, THEN STIR IN 1 ½ TEASPOONS OF OIL AND MARINATE FOR AT LEAST 15 MINUTES. MEANWHILE PREPARE COOKING SAUCE AND SET ASIDE. PLACE STIR-FRY PAN OVER HIGH HEAT, WHEN HOT ADD 2 TABLESPOONS OF OIL. WHEN OIL BEGINS TO HEAT, ADD GINGER AND GARLIC AND STIR ONCE. ADD MEAT MIXTURE AND STIR FRY UNTIL MEAT IS BROWNED (1 ½ TO 2 MINUTES). REMOVE FROM PAN AND SET ASIDE. POUR REMAINING OIL INTO PAN. WHEN HOT, ADD CELERY AND ONION AND STIR FRY FOR 1 MINUTE. ADD BELL PEPPER AND STIR FRY FOR ONE MORE MINUTE. ADD A FEW DROPS OF WATER IF PAN LOOKS DRY. ADD TOMATOES AND STIR FRY FOR 1 MINUTE. RETURN MEAT TO PAN AND ADD COOKING SAUCE. STIR UNTIL SAUCE THICKENS. SEASON TO TASTE WITH SALT. MAKES 4 SERVINGS

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