Beef and Tomato Stir-Fry

READY IN: 1hr 55mins
Recipe by ElizabethKnicely

From my Betty Crocker One-Dish Main Meals cookbook.

Top Review by ellie_

Very good dish. As there are only two of us I cut the amount of vegetables in half but used the full amount of everything else. Made as directed but used rice noodles (and I am not sure if that is the same thing as suggested in the ingredients). Thanks for sharing!

Ingredients Nutrition


  1. Soak cellophane noodles 15 minutes in enough warm water to cover; drain. Trim fat from beef steak. Cut beef with grain into 2-inch strips; cut strips across grain into 1/8-inch slices. (For ease in cutting, partially freeze beef about 1 1/2 hours.) Toss beef and 1 teaspoon cornstarch. Mix broth, water, 1 tablespoon cornstarch, the steak sauce and sugar.
  2. Heat wok or 12-inch skillet until very hot. Add 1 tablespoon oil to wok; rotate wok to coat sides. Add beef and gingerroot; stir-fry about 4 minutes or until vegetables or until vegetables are crisp-tender. Stir in broth mixture. Cook and stir about 1 minute or until thickened. Stir in beef mixture, cellophane noodles and tomatoes. Cook about 1 minute or until heated through. 4 servings.

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