Beef and Tomato Stir-Fry

Submitted by ElizabethKnicely

"From my Betty Crocker One-Dish Main Meals cookbook."

 

• Ready In: 1hr 55mins
• Ingredients: 14
• Serves: 4

ingredients

• 56.69 g cellophane noodles, cut into pieces
• 453.59 g beef top round steak
• 4.92 ml cornstarch
• 118.29 ml beef broth
• 118.29 ml cold water
• 14.79 ml cornstarch
• 44.37 ml steak sauce
• 4.92 ml sugar
• 14.79 ml vegetable oil
• 9.85 ml finely chopped gingerroot or 4.92 ml ground ginger
• 14.79 ml vegetable oil
• 354.88 ml sliced zucchini
• 1 large onion, cut into thin wedges
• 2 medium tomatoes, cut into thin wedges

directions

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.

Reviews

[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!