Stir Fried Tomato And Beef
|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)|
|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|
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.
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.
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.