Beef and Tomato Stir-Fry

From my Betty Crocker One-Dish Main Meals cookbook.

• Ready In: 1 hr 55 mins
• Serves: 4

Ingredients

• 2  ounces cellophane noodles, cut into pieces
• 1  lb beef top round steak
• 1  teaspoon cornstarch
• 1⁄2 cup beef broth
• 1⁄2 cup cold water
• 1  tablespoon cornstarch
• 3  tablespoons  steak sauce
• 1  teaspoon sugar
• 1  tablespoon  vegetable oil
• 2  teaspoons  finely chopped gingerroot or 1  teaspoon ground ginger
• 1  tablespoon  vegetable oil
• 1 1⁄2 cups  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.