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Beef and Tomato Stir-Fry |
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Serves: 4
Print this Recipe
1 pound beef round steaks, lean, sliced thin across the grain
1 tablespoon cornstarch
2 tablespoons soy sauce (preferably reduced-sodium)
1 tablespoon ginger root, peeled and minced fresh
1 clove garlic, minced
1 teaspoon sesame oil, dark
2 green onions, sliced thin
1 red bell pepper (medium) cut into 1-inch chunks
1 green bell pepper (medium) cut into 1-inch chunks
1 tablespoon water
1 zucchini (medium) cut into 1/4-inch slices
3 tomatoes (large) seeded and cut into wedges
1 cup tomato juice
2 teaspoons worcestershire sauce
3 cups white rice, hot, cooked
My boys had this at their grandma's and cleaned their plates.
1. Place beef in a large, shallow glass baking dish. In small bowl, combine cornstarch, soy sauce, ginger, and garlic. Pour over beef; cover and marinate several hours or overnight.
2. In a large skillet, heat oil. Stir-fry meat in batches until browned. Remove meat and reserve. Add green onion, red and green pepper, and 1 tablespoon water to skillet; cover and cook 1 minute. Add zucchini; cover and cook 1 minute.
3. Add tomatoes and meat to skillet.
4. Add tomato juice and Worcestershire sauce to skillet; stir to combine well. Cook until thickened. Serve over rice.
Food exchanges per serving (1 ¼-cups plus ¾-cup rice): ½ BREAD, 3 lean MEAT, 3 VEGETABLE
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