Ingredients
For 4 servings you will need:
1 lb beef chuck or round, fat trimmed
¼ cup soy sauce
1 ½ tsp grated fresh ginger or
½ tsp ground ginger
¼ cup salad oil
1 cup green onion, thinly 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
Directions
With a very sharp knife cut beef across grain into thin strips, ⅛- inch thick
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 to 40 min 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.
Tips: You can prepare the beef ahead and refrigerate just before adding the vegetables. Finish cooking later.
For 2 servings: Half the ingredients. You might need to add some water.
For 8 servings. Double the ingredients but reduce the water to 1 ¾ cups. Add another ½ Tbsp cornstarch.