Recipe by John Sauerbeck
I found this on the web and it came out better then I expected. Enough for me to want to share.
Top Review by Felix4067
This has potential, but it just wasn't there for us as written. I had to add another two tablespoons cornstarch to make the sauce thicken, because after ten minutes of stirring my vegetables were mushy but the sauce hadn't thickened at all. Perhaps because 1/4 cup oil was a LOT too much to brown the beef...I normally would have used a little more than a tablespoon. Maybe I wasn't supposed to add the soy sauce mixture to the pan? But it didn't seem like simply tossing the meat in it would give it any flavour at all. Next time I will marinate the meat for at least an hour before cooking it. As it was, it tasted pretty bland. We added a LOT more soy sauce to our plates, but I wish I'd added some red pepper flakes and more ginger to the mix. This is a nice base recipe, but it needs quite a bit more tweaking before it'll become a keeper for us.
- 1 lb round steaks or 1 lb chuck steak
- 1⁄4 cup soy sauce
- 1 clove garlic, minced
- 1⁄2 teaspoon dried ginger
- 1⁄4 cup vegetable oil
- 2 bunches green onions, thinly sliced (about 1 cup)
- 1 green pepper, cut in thin strips
- 1 red pepper, cut in thin strips
- 2 stalks celery, thinly sliced
- 1 tablespoon cornstarch
- 1 cup water
- 1 (14 1/2 ounce) can chopped tomatoes
Directions See How It's Made
- Cut beef across grain in 1/8" strips.
- In a separate bowl, combine soy sauce, garlic and ginger.
- Add beef; toss to coat.
- Heat oil in a large skillet; add beef.
- Cook, stirring constantly, over high heat until browned.
- Check for doneness.
- If still tough, cover and simmer 10 to 20 minutes over low heat.
- Increase heat and add vegetables.
- Cook, stirring until vegetables are tender crisp.
- Add cornstarch and water; stir until thickened.
- Add tomatoes and heat through.
- Serve over rice or egg noodles.