Beef Tomato Stir-Fry Recipe

5 1 1
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Beef Tomato Stir-Fry Recipe

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5 1 1
Publisher Photo
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.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 1/2 pound flank steak or 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 vegetable 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, mix gingerroot, 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 high; stir-fry the meat just until redness is gone. 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, mix remaining cornstarch and water. 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 over rice. Yield: 4 servings.
Originally published as Beef Tomato Stir-Fry in Bountiful Harvest Cookbook 1994, p15

Nutritional Facts

1 cup: 389 calories, 9g fat (2g saturated fat), 24mg cholesterol, 318mg sodium, 62g carbohydrate (18g sugars, 4g fiber), 16g protein.

  • 1/2 pound flank steak or 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 vegetable 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
  1. Slice steak on the diagonal into very thin strips. (It slices more easily if partially frozen.) In a bowl, mix gingerroot, 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 high; stir-fry the meat just until redness is gone. 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, mix remaining cornstarch and water. 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 over rice. Yield: 4 servings.
Originally published as Beef Tomato Stir-Fry in Bountiful Harvest Cookbook 1994, p15

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mixamixamixa User ID: 7564244 45674
Reviewed Dec. 29, 2013

"Excellent recipe. Very tasty."

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