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Oriental Beef With Ginger

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      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.
 
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