Beef and Tomato Stir-Fry

4
Servings
10m
Prep Time
5m
Cook Time
15m
Ready In


"Delightful way to use up those wonderful vine ripened, newly harvested tomatoes. Tasty stir fry. from the Light Hearted cookbook by Anne Lindsay. "

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (366 g)
  • Calories 281
  • Total Fat - 7.1 g
  • Saturated Fat - 2.4 g
  • Cholesterol - 76.8 mg
  • Sodium - 106.4 mg
  • Total Carbohydrate - 20.4 g
  • Dietary Fiber - 3.8 g
  • Sugars - 10.9 g
  • Protein - 33.4 g
  • Calcium - 55.7 mg
  • Iron - 3.8 mg
  • Vitamin C - 39.7 mg
  • Thiamin - 0.2 mg

Step 1

Cut beef across the grain into thin strips; cut strips into 2 inch lengths. In bowl, whisk together cornstarch, sherry and soy sauce until smooth. Add Beef and toss to coat.

Step 2

Heat the oil in a wok to medium, add the beef with cornstarch liquid and stir fry for 2 minutes; add onion and stir fry for 1 minute or until beef is browned. Add garlic and tomatoes; stir fry until tomatoes are heated through, 1 to 2 minutes. Stir in green onions and serve immediately.

Tips & Variations


No special items needed.

Related

LindasBusyKitchen

Very tasty dish that I enjoyed! I picked up some fresh tomatoes to make this and cut the recipe in half. I used Marsala wine instead of the Sherry. This was so tasty and went so well with brown rice on the side. I will be taking advantage of the fresh tomatoes from the garden and making this again soon. Thank you for sharing Derf! Linda

(17 Aug 2012)