Beef & Tomato Stir-Fry |
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| Servings | Prep. Time | Cooking Time | Calories | % from Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 4 | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A |
| INGREDIENTS: | ||
| 1/2 pound boneless tender beef steak (sirloin, rib eye or top loin) | 3 tablespoons cornstarch, divided | 4 tablespoons soy sauce, divided |
| 1 tablespoon dry sherry | 1 clove garlic, minced | 2 teaspoons minced fresh ginger root |
| 1/2 teaspoon sugar | 1 cup water | 2 tablespoons vegetable oil, divided |
| 2 stalks celery, cut diagonally into 1/4-inch-thick slices | 1 medium onion, chunked | 1 medium-size green bell pepper, chunked |
| 2 medium tomatoes, chunked | ||
| 1 | Cut beef across grain into thin strips. Combine 1 tablespoon each cornstarch, soy sauce and sherry with garlic, ginger and sugar in medium bowl; stir in beef. Let stand 15 minutes. Meanwhile, combine water, remaining 2 tablespoons cornstarch and 3 tablespoons soy sauce in small bowl; set aside. Heat 1 tablespoon oil in hot wok or large skillet over high heat. Add beef and stir-fry 1 minute; remove. Heat remaining 1 tablespoon oil in same pan. Add celery, onion and bell pepper; stir-fry 3 minutes. Add beef, soy sauce mixture and tomatoes; cook and stir until sauce boils and thickens and tomatoes are heated through. |