Category: Beef

2 tbsp Vegetable oil

1/2 tsp 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 tbsp Soy sauce

1 tsp Granulated sugar

1/2 tsp Salt

1 tbsp Cornstarch

1 lb Boneless beef steak - sirloin or round - very thinly sliced

3 medium Tomatoes (1 lb.) - peeled and quartered

Salt and pepper to taste

4 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.