¼ cup soy sauce
1 clove garlic
1½ tsp. grated fresh ginger
or ½ tsp. ground ginger
¼ cup salad oil
1 cup green onion, thinly sliced
2 stalks celery, thinly sliced
1 tbsp. cornstarch
1 cup water
2 tomatoes, cut into wedges
1 cup red or green peppers cut into 1-inch squares
With
a very sharp knife cut beef across grain into thin strips. Combine soy sauce, garlic, ginger. Add beef.
Toss and set aside while preparing vegetables. Heat oil in large frying pan or wok. 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. (TIP: You
can prepare the beef ahead and refrigerate just before adding the
vegetables. Finish cooking later.) 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. Good served with: Hot fluffy rice and fresh fruit for dessert. This recipe serves 4 and takes about 20
minutes to prepare and 30-40 minutes to cook.
For 8 servings: Double the ingredients but reduce the water to 1¾
cups. Add another ½ tbsp. cornstarch.
