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Beef Tomato Stir-Fry

Total Time

Prep/Total Time: 30 min.


4 servings

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.


  • 1/2 pound beef flank steak or top round steak
  • 1-1/2 teaspoons minced fresh gingerroot
  • 1 garlic clove, minced
  • 4 teaspoons cornstarch, divided
  • 1 teaspoon soy sauce
  • 1 egg white
  • 1 tablespoon canola oil
  • 1 medium green pepper, cut into strips
  • 1 medium onion, cut into strips
  • 1 celery rib, sliced
  • 1/2 cup plus 2 tablespoons water, divided
  • 1/4 cup ketchup
  • 3 tablespoons sugar
  • 4 medium fresh tomatoes, peeled, seeded and cut into wedges
  • 3 cups cooked rice


  1. Slice steak on the diagonal into very thin strips. (It slices more easily if partially frozen.)
  2. 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.
  3. 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.
  4. 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.

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