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Meat
Back to beef
4 ounces beef top
round steak
1 tbs soy sauce
shake of Tabasco
1 tbs water
salt & pepper
1 small clove garlic, minced
1 tsp cornstarch
1 tablespoon cooking oil
1/3 green sweet pepper, cut into 3/4-inch pieces
3 green onions, bias-sliced into 1-inch lengths (1/4 cup
3 fresh tomatoes, halved
For marinade, stir together soy sauce,
water, garlic, and pepper.
Add beef, stirring to coat well. Cover and marinated at room temperature
for 45 minutes or in the refrigerator for 2 1/2 hours, stirring
occasionally.
Drain beef, reserving marinade. Add enough water to reserved marinade to
make 1/3 cup. Stir in cornstarch. Set cornstarch mixture aside. .
In
a medium skillet over high heat; add oil. Add pepper pieces,
green onion, and mushrooms; stir-fry about 2 minutes or until
vegetables are crisp-tender. Remove vegetables from skillet.
(Add more oil as necessary during cooking. Add beef to the skillet.
Stir-fry for 2 to 3 minutes or until done. Push mixture from center of the
skillet
Stir cornstarch mixture; add to center of the skillet. Cook and stir until
thickened and bubbly.
Cook and stir for 30 seconds more. Return vegetables; stir ingredients together.
Stir in tomatoes.
Cook and stir for 1 minute