Title: Oriental Beef with Ginger
Categories: Beef Rice
Yield: 4 Servings

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

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.

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