Beef and Tomato Stir-Fry
Recipe: #1257
October 24, 2011
Categories: Tomato, Onions, Pacific Northwest, Pacific Rim, Wok/Stir-Fry, Wine, Beef Dinner, more
"Delightful way to use up those wonderful vine ripened, newly harvested tomatoes. Tasty stir fry. from the Light Hearted cookbook by Anne Lindsay. "
Original is 4 servings
Ingredients
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 by Step Method
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
No special items needed.
1 Reviews
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