Title: Oriental Beef with Ginger
Categories: Beef, Harned 1994, Main dish, Rice/grains, Vegetables
Yield: 4 Servings

2 tb Vegetable oil
1/2 ts Finely chopped fresh ginger
1 Garlic clove
-- peeled and finely chopped
1 c Sliced onions (2 med.)
1 Green pepper, in 1/4" strips
1 c Diagonally sliced celery
-- (3 med. stalks)
1 c Beef stock
-- preferably homemade
2 tb Soy sauce
1 ts Granulated sugar
1/2 ts Salt
1 tb Cornstarch
1 lb Boneless beef steak
-- sirloin or round
-- very thinly sliced
3 md Tomatoes (1 lb.)
-- peeled and quartered
Salt and pepper to taste
4 Servings hot cooked rice

Note: To vary this dish, add broccoli florets or bok choi, coarsely
chopped.

In a wok or heavy skillet, heat the oil. Add ginger, garlic, onions, green
pepper and celery; saute several minutes, stirring, until tender-crisp.
Remove vegetables. (Can be done up to this point in advance, if desired.)

Combine stock, soy sauce, sugar, salt and cornstarch in a small bowl; set
aside.

Heat skillet, adding more oil if needed. Add beef and sear quickly,
stirring frequently, several minutes. Add stock-soy sauce mixture and cook,
stirring constantly, until thickened. Add reserved cooked vegetables. Add
quartered tomatoes and heat through.

Serve with hot cooked rice.

From _Nancy Enright's Canadian Herb Cookbook_ by Nancy Enright. Toronto:
James Lorimer & Company, 1985. Pg. 55. ISBN 0-88862-788-2. Electronic
format by Cathy Harned.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini