Oriental Beef with Ginger
finely chopped, fresh
peeled and finely chopped
sliced (about 2 medium)
green bell peppers
cut into 1/4 inch strips
diagonally sliced (about 3 stalks)
preferably homemade, prefer veal stock if possible
soy sauce, tamari
beef, round steak
boneless, very thinly sliced
medium (about 1 pound), peeled and quartered
salt and black pepper
hot cooked, servings
Note: To vary this dish, add broccoli florets or bok choy, coarsely chopped.
In a wok or heavy skillet, heat the oil.
Add ginger, garlic, onions, green pepper and celery; sauté 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.