Oriental beef with ginger
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Vegetable oil |
| ½ | teaspoon | Finely chopped fresh ginger |
| 1 | Garlic clove peeled and finely chopped | |
| 1 | cup | Sliced onions (2 med.) |
| 1 | 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 |
| Salt and pepper to taste | ||
| 4 | Servings hot cooked rice | |
Directions
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.