Categories: Beef, Harned 1994, Main dish, Rice/grains, Vegetables 
      Yield: 4 servings 
  
      2 tb Vegetable oil 
    1/2 ts Finely chopped fresh ginger 
      1    Garlic clove 
           -- peeled and finely chopped 
      1 c  Sliced onions (2 med.) 
      1    Green pepper, in 1/4" strips 
      1 c  Diagonally sliced celery 
           -- (3 med. stalks) 
      1 c  Beef stock 
           -- preferably homemade 
      2 tb Soy sauce 
      1 ts Granulated sugar 
    1/2 ts Salt 
      1 tb Cornstarch 
      1 lb Boneless beef steak 
           -- sirloin or round 
           -- very thinly sliced 
      3 md Tomatoes (1 lb.) 
           -- peeled and quartered 
           Salt and pepper to taste 
      4    Servings hot cooked rice 
  
  Note: To vary this dish, add broccoli florets or bok choi, coarsely 
  chopped. 
   
  In a wok or heavy skillet, heat the oil.  Add ginger, garlic, onions, 
  green pepper and celery; saute several minutes, stirring, until 
  tender-crisp. Remove vegetables.  (Can be done up to this point in 
  advance, if desired.) 
   
  Combine stock, soy sauce, sugar, salt and cornstarch in a small bowl; 
  set aside. 
   
  Heat skillet, adding more oil if needed.  Add beef and sear quickly, 
  stirring frequently, several minutes.  Add stock-soy sauce mixture and 
  cook, stirring constantly, until thickened.  Add reserved cooked 
  vegetables.  Add quartered tomatoes and heat through. 
   
  Serve with hot cooked rice. 
   
  From _Nancy Enright's Canadian Herb Cookbook_ by Nancy Enright. 
  Toronto: James Lorimer & Company, 1985.  Pg. 55.  ISBN 0-88862-788-2. 
  Electronic format by Cathy Harned.