Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| 2 tablespoons | Vegetable oil |
| ½ teaspoon | Finely chopped fresh ginger |
| 1 \N | Garlic clove peeled and finely chopped |
| 1 cup | Sliced onions (2 med.) |
| 1 \N | Green pepper, in 1/4\" strips |
| 1 cup | Diagonally sliced celery (3 med. stalks) |
| 1 cup | Beef stock preferably homemade |
| 2 tablespoons | Soy sauce |
| 1 teaspoon | Granulated sugar |
| ½ teaspoon | Salt |
| 1 tablespoon | Cornstarch |
| 1 pounds | Boneless beef steak sirloin or round very thinly sliced |
| 3 mediums | Tomatoes (1 lb.) peeled and quartered |
| \N \N | Salt and pepper to taste |
| 4 \N | Servings hot cooked rice |
Note: To vary this dish, add broccoli florets or bok choi, coarsely chopped.
In a wok or heavy skillet, heat the oil. Add ginger, garlic, onions, green pepper and celery; saute several minutes, stirring, until tender-crisp. Remove vegetables. (Can be done up to this point in advance, if desired.)
Combine stock, soy sauce, sugar, salt and cornstarch in a small bowl; set aside.
Heat skillet, adding more oil if needed. Add beef and sear quickly, stirring frequently, several minutes. Add stock-soy sauce mixture and cook, stirring constantly, until thickened. Add reserved cooked vegetables. Add quartered tomatoes and heat through.
Serve with hot cooked rice.
From _Nancy Enright's Canadian Herb Cookbook_ by Nancy Enright.
Toronto: James Lorimer & Company, 1985. Pg. 55. ISBN 0-88862-788-2.
Electronic format by Cathy Harned.