BEEF TOMATO STIR-FRY
I make this recipe often, especially in the summer when we harvest our garden and have an "oversupply" of tomatoes. This stir-fry always receives rave reviews from dinner guests.
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 15
Steps:
- Slice steak on the diagonal into very thin strips. (It slices more easily if partially frozen.) , In a bowl, combine the ginger, garlic, 1 teaspoon cornstarch, soy sauce and egg white. Add the meat and toss to coat. Set aside for 5 minutes. , In a large skillet or wok, heat oil on -medium-high; brown the meat. Remove the meat; set aside. Add the green pepper, onion, celery and 1/2 cup water; cover and cook over medium heat for 3 minutes. , Add ketchup and sugar; cover and cook for 2 minutes. In a small bowl, whisk the remaining cornstarch and water until smooth. Stir into beef mixture; return to skillet. Cook until liquid is slightly thickened. Add tomatoes and stir for 1 minute just until heated through. Serve with rice.
Nutrition Facts :
TURKEY OR CHICKEN, SUMMER SQUASH AND TOMATO STIR-FRY
Steps:
- Combine 2 tablespoons olive oil, lemon juice, thyme, 1/4 teaspoon salt, pepper, and red pepper in a large bowl. Add the chicken or turkey and toss. Marinate 15 minutes.
- Drain the meat and pat very dry. Heat a wok or large skillet over high heat. Add the remaining 2 tablespoons oil to the pan. Add the chicken and stir-fry until opaque and firm, about 4 minutes. Use a slotted spoon to transfer to a large bowl. Add the onion and pepper to the pan and stir-fry, until softened, 1 to 2 minutes. Add to the chicken. Add the squash to the pan, and stir-fry until tender-crisp, about 2 minutes. Add to the chicken. Add the tomatoes and garlic to the pan and stir-fry until glazed and slightly charred, about 2 minutes longer. Return the chicken and vegetables to the pan. Season with salt and pepper. Heat until warmed through, about 2 minutes. Add the basil and toss to combine. Serve with rice.
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