Tomato With Beef
|Beef round steak/Beef flank steak||1⁄2 Pound|
|Firm tomatoes||3 Medium|
|Yellow onions||2 Small|
|Green pepper||1 Small|
|Soy sauce||1 Tablespoon|
|Water||1⁄4 Cup (4 tbs)|
|Salad oil||1 Tablespoon|
|Root ginger slice/1/2 teaspoon curry powder||1|
|Chopped green onions||1⁄4 Cup (4 tbs)|
Cut beef across the grain into strips about 1/8-inch thick and 1/2 by 2 inches.
Cut tomatoes and onions in 1/2-inch wedges.
Cut green pepper in uniform pieces about the same size as the wedges.
Combine cornstarch, salt, soy sauce, water, and 1 teaspoon oil; set aside.
Heat 3 tablespoons salad oil in a heavy frying pan or wok; add slice of ginger and the beef.
Stir-fry until well browned, about 3 minutes.
Add the onion, and curry powder if used; stir-fry a minute longer; add pepper, and fry several minutes.
Stir in the cornstarch mixture and stir 1 minute.
Add tomatoes and cook 1 minute longer or until sauce is clear.