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Stir Fried Tomato And Beef

Flavors.of.Asia's picture
Ingredients
  Beef top round steak 1 Pound
  Instant beef bouillon granules 1⁄2 Teaspoon
  Boiling water 1⁄3 Cup (5.33 tbs)
  Soy sauce 1⁄4 Cup (4 tbs)
  Cornstarch 1 Tablespoon
  Cooking oil 2 Tablespoon
  Grated ginger root 1 Teaspoon
  Green onions 6 , bias-sliced into 1-inch lengths
  Shredded carrot 1⁄2 Cup (8 tbs)
  Green pepper 1 Large, cut into narrow strips
  Thinly sliced celery 1⁄2 Cup (8 tbs)
  Tomatoes 2 , cut into wedges
Directions

Partially freeze beef; slice thinly across the grain into bite-size strips.
Dissolve bouillon granules in water.
Blend soy sauce into cornstarch; stir in bouillon.
Set aside.
Preheat a wok or large skillet over high heat; add cooking oil.
Stir-fry gingerroot in hot oil 30 seconds.
Add green onions and carrot; stir-fry 2 minutes.
Remove green onions and carrot.
Add green pepper and celery; stir-fry 2 minutes.
Remove green pepper and celery.
Add half the beef to hot wok or skillet; stir-fry 2 to 3 minutes or till browned.
Remove beef.
Stir-fry remaining beef 2 to 3 minutes.
Return all meat to wok or skillet.
Stir soy sauce mixture and stir into beef.
Cook and stir till thickened and bubbly.
Stir in green onions, carrot, green pepper, celery, and tomatoes; cover and cook for 1 minute.

Recipe Summary

Cuisine: 
Asian
Course: 
Main Dish
Method: 
Stir Fried
Ingredient: 
Beef

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