Ingredients:
1 lb round steaks or 1 lb chuck steaks
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 peppers, cut in thin strips
1 red peppers, cut in thin strips
2 stalks celery, thinly sliced
1 tablespoon cornstarch
1 cup water
1 (14 1/2 ounce) cans chopped tomatoes
Directions:
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.
Servings: 4
Time preparation: 30 min.
Time total: 75 min.