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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 6 |
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Ingredients:
1/2 cup reduced sodium soy sauce |
1 teaspoon ginger |
1/2 cup oil |
1 3/4 cups water |
1 1/2 tablespoons cornstarch |
4 tomatoes, cut into wedges |
2 cups thinly sliced green onions |
1 cup red pepper, cut into 1-inch pieces |
1 cup green pepper, cut into 1-inch pieces |
4 stalks celery, chopped |
4 lbs very lean beef, cut into thin strips |
2 teaspoons minced garlic |
3 cups cooked white rice |
Directions:
1. Cut beef and trim. Night before, mix in zip lock bag: soy sauce, garlic and ginger with beef.
2. Refrigerate until the next day.
3. Heat oil in large skillet or wok.
4. Add meat mixture and toss over high heat until browned.
5. Reduce heat cover and cook until meat becomes tender, about 30-40 minutes.
6. Turn heat up and add vegetables, stir until veggies are tender crisp.
7. Mix cornstarch with water.
8. Pour into the skillet and stir until thickened.
9. Turn heat off and add tomato wedges and toss.
10. Serve over hot rice.
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