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.