Beef Tomato Stir-Fry Recipe

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I make this recipe often, especially in the summer when we harvest our garden and have an "oversupply" of tomatoes. This stir-fry always receives rave reviews from dinner guests.

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Beef Tomato Stir-Fry Recipe

Prep/Total Time: 30 min.

Yield: 4 Servings

10 20 30

Ingredients

1/2 pound beef flank steak or top round steak
1-1/2 teaspoons minced fresh gingerroot
1 garlic clove, minced
4 teaspoons cornstarch, divided
1 teaspoon soy sauce
1 egg white
1 tablespoon canola oil
1 medium green pepper, cut into strips
1 medium onion, cut into strips
1 celery rib, sliced
1/2 cup plus 2 tablespoons water, divided
1/4 cup ketchup
3 tablespoons sugar
4 medium fresh tomatoes, peeled, seeded and cut into wedges
3 cups cooked rice

Directions

Slice steak on the diagonal into very thin strips. (It slices more easily if partially frozen.)
In a bowl, combine the ginger, garlic, 1 teaspoon cornstarch, soy sauce and egg white. Add the meat and toss to coat. Set aside for 5 minutes.
In a large skillet or wok, heat oil on -medium-high; brown the meat. Remove the meat; set aside. Add the green pepper, onion, celery and 1/2 cup water; cover and cook over medium heat for 3 minutes.
Add ketchup and sugar; cover and cook for 2 minutes. In a small bowl, whisk the remaining cornstarch and water until smooth. Stir into beef mixture; return to skillet. Cook until liquid is slightly thickened. Add tomatoes and stir for 1 minute just until heated through. Serve with rice. Yield: 4 servings.

Nutritional Facts 1 serving (1 cup) equals 389 calories, 9 g fat (2 g saturated fat), 24 mg cholesterol, 318 mg sodium, 62 g carbohydrate, 4 g fiber, 16 g protein.

Originally published as Beef Tomato Stir-Fry in Bountiful Harvest Cookbook , p15