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beef chuck soy sauce garlic ginger vegetable oil green onion red bell peppers stalks celery cornstarch water tomatoes
Viewed: 48 - Published at: 4 years agoIngredients
- 1 lb beef chuck, fat trimmed or 1 lb beef, round fat trimmed
- 1/4 cup soy sauce
- 1 garlic clove
- 1 1/2 teaspoons grated fresh ginger or 1/2 teaspoon ground ginger
- 1/4 cup vegetable oil or 1/4 cup canola oil
- 1 cup thinly sliced green onion
- 1 cup red bell peppers (or use a combination of both) or 1 cup green bell pepper, cut into 1-inch squares (or use a combination of both)
- 2 stalks celery, thinly sliced
- 1 tablespoon cornstarch
- 1 cup water
- 2 tomatoes, cut into wedges
Method
- Slice beef across grain into thin strips, about 1/8-inch-thick.
- Combine soy sauce, garlic, and ginger; add beef. Toss and set aside while preparing vegetables.
- Heat oil in large skillet or wok. Add beef and stir-fry over high heat until browned. Check beef for tenderness. If it is not tender, reduce heat to low heat and simmer, covered, for 30-40 minutes until tender.
- Turn heat up and add green onion, peppers, and celery. Stir-fry until vegetables are crisp-tender, about 10 minutes.
- Mix cornstarch with water. Add to pan; stir and cook until thickened.
- Add tomatoes and heat through.
