Tomato Beef Stir-Fry Recipe - Cooking Index
Stir Fry | ||
3/4 lb | 340g / 11oz | Lean beef - sirloin, flank |
2 teaspoons | 10ml | Cornstarch |
2 teaspoons | 10ml | Soy sauce |
1/4 cup | 59ml | Salad oil |
1 tablespoon | 15ml | Water |
1 tablespoon | 15ml | Dry sherry |
1/2 teaspoon | 2.5ml | Fresh ginger |
1 | Fresh garlic | |
2 | -- celery | |
1 | Onion (medium) | |
1 | Green bell pepper | |
3 | Tomatoes - wedged (medium) | |
1 | Salt | |
Cooking Sauce | ||
1 tablespoon | 15ml | Soy sauce |
1 tablespoon | 15ml | Worcestershire sauce |
1 tablespoon | 15ml | Cornstarch |
3 tablespoons | 45ml | Catsup |
1 teaspoon | 5ml | Curry powder |
1/2 cup | 118ml | Water |
Cut each tomato into 6 wedges. Cut pepper into 1" squares. Cut celery into 1/4" slanted slices. Cut beef into 1 1/2" wide strips with the grain, then cut into 1/8" slices across the grain. In a bowl, stir together cornstarch, soy, sherry, and water.
Add meat and stir to coat, then stir in 1 1/2 teaspoons of oil and marinate for at least 15 minutes. Meanwhile prepare cooking sauce and set aside. Place stir-fry pan over high heat, when hot add 2 tablespoons of oil. When oil begins to heat, add ginger and garlic and stir once. Add meat mixture and stir fry until meat is browned (1 1/2 to 2 minutes).
Remove from pan and set aside. Pour remaining oil into pan. When hot, add celery and onion and stir fry for 1 minute. Add bell pepper and stir fry for one more minute. Add a few drops of water if pan looks dry. Add tomatoes and stir fry for 1 minute. Return meat to pan and add cooking sauce. Stir until sauce thickens. Season to taste with salt. Makes 4 servings
Source:
First for women magazine -- April 22, 1996
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