RCI-ND.005.0091.001
Oriental Beef Supper
Makes 6 servings
Prep15 min
Cook30 min
Total45 min
Servings4
Difficultyadvanced
Ingredients
- 1 cup
- green pepper1 largecut into thin strips
- 1 cup
- 2 tablespoons
- Beef round steak1 poundthinly sliced
- 1 cup
- 3 tablespoons
- 1 teaspoon
- 1/2 teaspoon
- 1 1/2 tablespoon
- fresh tomatoes3 unitpeeled and cut into quarters
- 3 cups
- 1/2 teaspoon
Method
1
Heat vegetable oil in a large wok or deep skillet over high heat until shimmering, about 1-2 minutes.
2
Add the thinly sliced beef round steak to the hot oil and stir-fry until the meat is browned on all sides, breaking it apart as it cooks.
3 minutes
3
Push the cooked beef to the side of the wok and add the sliced onion to the center, stirring until it becomes translucent and fragrant, about 1-2 minutes.
4
Add the green pepper strips and diagonally sliced celery to the wok, tossing everything together and cooking until the vegetables begin to soften.
3 minutes
5
In a small bowl, whisk together the beef broth, soy sauce, sugar, salt, and ground ginger until combined.
6
Pour the broth mixture into the wok and bring to a simmer, stirring to distribute the flavors evenly.
2 minutes
7
Mix the cornstarch with 2 tablespoons of water to form a slurry, then slowly pour it into the simmering mixture while stirring constantly until the sauce thickens.
2 minutes
8
Add the peeled and quartered fresh tomatoes to the wok, folding them gently into the mixture and cooking until just heated through, about 1-2 minutes.
9
Taste the dish and adjust seasoning with additional soy sauce or salt if needed.
10
Divide the hot cooked rice among four serving bowls and ladle the beef mixture with sauce over the top.