Oriental beef with ginger

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.

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