Cooking Recipe Oriental Beef With Ginger

Recipe Ingredients

2 tb Vegetable oil

1/2 ts Finely chopped fresh ginger

1 Garlic clove peeled and finely chopped

1 c Sliced onions (2 med.)

1 Green pepper, in 1/4" strips

1 c Diagonally sliced celery (3 med. stalks)

1 c Beef stock preferably homemade

2 tb Soy sauce

1 ts Granulated sugar

1/2 ts Salt

1 tb Cornstarch

1 lb Boneless beef steak sirloin or round very thinly sliced

3 md Tomatoes (1 lb.) peeled and quartered

Salt and pepper to taste

4 Servings hot cooked rice

Directions

Note: To vary this dish, add broccoli florets or bok choi, coarsely
chopped.

In a wok or heavy skillet, heat the oil. Add ginger, garlic, onions,
green pepper and celery; saute several minutes, stirring, until
tender-crisp. Remove vegetables. (Can be done up to this point in
advance, if desired.)

Combine stock, soy sauce, sugar, salt and cornstarch in a small bowl;
set aside.

Heat skillet, adding more oil if needed. Add beef and sear quickly,
stirring frequently, several minutes. Add stock-soy sauce mixture and
cook, stirring constantly, until thickened. Add reserved cooked
vegetables. Add quartered tomatoes and heat through.

Serve with hot cooked rice.

From _Nancy Enright's Canadian Herb Cookbook_ by Nancy Enright.
Toronto: James Lorimer & Company, 1985. Pg. 55. ISBN 0-88862-788-2.
Electronic format by Cathy Harned.

Categories matching this recipe

Harned ,Rice ,Grains ,Beef ,Vegetables ,Main dish