Ginger Beef With Cherry Tomatoes
|Soy sauce||1⁄4 Cup (4 tbs)|
|Brown sugar||2 Tablespoon|
|Minced fresh ginger root||1 Tablespoon|
|Garlic||2 Clove (10 gm), minced|
|Sirloin steak||1 Pound|
|Peanut oil/Vegetable oil||1⁄4 Cup (4 tbs)|
|Sesame oil||1⁄2 Teaspoon|
|Green onions||4 , cut into 1 inch pieces|
|Sweet green pepper||1 , seeded and cut into strips|
|Cherry tomatoes||1 1⁄2 Cup (24 tbs)|
|Small whole mushrooms||1 Pound|
In medium bowl, combine soy sauce, sugar, gingerroot and garlic.
Using a sharp knife, slice meat thinly across the grain. Add to soy sauce mixture. Let stand, covered, at room temperature at least 30 minutes, or refrigerate for up to 4 hours.
With slotted spoon, remove meat from marinade; set aside. Blend cornstarch into marinade until smooth; set aside.
In wok or very large skillet, heat peanut and sesame oils over high heat. Stir-fry green onions 20 seconds. Add meat; stir-fry 2 minutes or until it loses its red color.
Add green pepper, tomatoes and mushrooms to wok; stir-fry 2 minutes. Add reserved marinade; stir-fry 1 minute or until tomatoes and mushrooms are heated through and sauce has thickened.