Prep 20 mins
Cook 40 mins
A good family dish made with economical beef, either chuck or round, sliced into thin strips and then cooked until tender. You can prepare the beef ahead and refrigerate just before adding the vegetables and finish cooking later. If you want to halve this recipe, just use half of the ingredients, but you may need to add some water. To make 8 servings, you would double the ingredients but reduce the water to 1-1/4 cups and add another 1/2 T. cornstarch.
- 1 lb beef chuck, fat trimmed or 1 lb beef, round fat trimmed
- 1⁄4 cup soy sauce
- 1 garlic clove
- 1 1⁄2 teaspoons grated fresh ginger or 1⁄2 teaspoon ground ginger
- 1⁄4 cup vegetable oil or 1⁄4 cup canola oil
- 1 cup thinly sliced green onion
- 1 cup red bell peppers (or use a combination of both) or 1 cup green bell pepper, cut into 1-inch squares (or use a combination of both)
- 2 stalks celery, thinly sliced
- 1 tablespoon cornstarch
- 1 cup water
- 2 tomatoes, cut into wedges
- Slice beef across grain into thin strips, about 1/8-inch-thick.
- Combine soy sauce, garlic, and ginger; add beef. Toss and set aside while preparing vegetables.
- Heat oil in large skillet or wok. Add beef and stir-fry over high heat until browned. Check beef for tenderness. If it is not tender, reduce heat to low heat and simmer, covered, for 30-40 minutes until tender.
- Turn heat up and add green onion, peppers, and celery. Stir-fry until vegetables are crisp-tender, about 10 minutes.
- Mix cornstarch with water. Add to pan; stir and cook until thickened.
- Add tomatoes and heat through.
I love this recipe and so do family
My mom used this exact same recipe to make this for me when I was in college. Thank you so much for posting this.
This is sure some tasty stuff, and a great way to utilize inexpensive cuts of meat. We served it over fettucine. Thanks for posting!