Title: Tomato Beef Stir-Fry
Categories: Beef Main
Yield: 4 Servings
| STIR-FRY |
| 3/4 | lb | LEAN BEEF, SIRLOIN, FLANK |
| 2 | ts | CORNSTARCH |
| 2 | ts | SOY SAUCE |
| 1/4 | c | SALAD OIL |
| 1 | tb | WATER |
| 1 | tb | DRY SHERRY |
| 1/2 | ts | FRESH GINGER |
| 1 | | CLOVE FRESH GARLIC |
| 2 | | LARGE STALK, CELERY |
| 1 | | MEDIUM ONION |
| 1 | | GREEN BELL PEPPER |
| 3 | | MEDIUM TOMATOES, WEDGED |
| 1 | ds | SALT |
| COOKING SAUCE |
| 1 | tb | SOY SAUCE |
| 1 | tb | WORCESTERSHIRE SAUCE |
| 1 | tb | CORNSTARCH |
| 3 | tb | CATSUP |
| 1 | ts | CURRY POWDER |
| 1/2 | c | WATER |
CUT EACH TOMATO INTO 6 WEDGES. CUT PEPPER INTO 1" SQUARES. CUT CELERY INTO
1/4" SLANTED SLICES. CUT BEEF INTO 1 1/2" WIDE STRIPS WITH THE GRAIN, THEN
CUT INTO 1/8" SLICES ACROSS THE GRAIN. IN A BOWL, STIR TOGETHER CORNSTARCH,
SOY, SHERRY, AND WATER. ADD MEAT AND STIR TO COAT, THEN STIR IN 1 1/2
TEASPOONS OF OIL AND MARINATE FOR AT LEAST 15 MINUTES. MEANWHILE PREPARE
COOKING SAUCE AND SET ASIDE. PLACE STIR-FRY PAN OVER HIGH HEAT, WHEN HOT
ADD 2 TABLESPOONS OF OIL. WHEN OIL BEGINS TO HEAT, ADD GINGER AND GARLIC
AND STIR ONCE. ADD MEAT MIXTURE AND STIR FRY UNTIL MEAT IS BROWNED (1 1/2
TO 2 MINUTES). REMOVE FROM PAN AND SET ASIDE. POUR REMAINING OIL INTO PAN.
WHEN HOT, ADD CELERY AND ONION AND STIR FRY FOR 1 MINUTE. ADD BELL PEPPER
AND STIR FRY FOR ONE MORE MINUTE. ADD A FEW DROPS OF WATER IF PAN LOOKS
DRY. ADD TOMATOES AND STIR FRY FOR 1 MINUTE. RETURN MEAT TO PAN AND ADD
COOKING SAUCE. STIR UNTIL SAUCE THICKENS. SEASON TO TASTE WITH SALT. MAKES
4 SERVINGS