Beef And Tomato Stir-fry

Total Time: 1 hr 55 mins Preparation Time: 1 hr 30 mins Cook Time: 25 mins

Ingredients

• Servings: 4
• 2 ounces cellophane noodles, cut into pieces
• 1 lb beef top round steak
• 1 teaspoon cornstarch
• 1/2 cup beef broth
• 1/2 cup cold water
• 1 tablespoon cornstarch
• 3 tablespoons steak sauce
• 1 teaspoon sugar
• 1 tablespoon vegetable oil
• 2 teaspoons finely chopped gingerroot or 1 teaspoon ground ginger
• 1 tablespoon vegetable oil
• 1 1/2 cups sliced zucchini
• 1 large onion, cut into thin wedges
• 2 medium tomatoes, cut into thin wedges

Recipe

• 1 soak cellophane noodles 15 minutes in enough warm water to cover; drain. trim fat from beef steak. cut beef with grain into 2-inch strips; cut strips across grain into 1/8-inch slices. (for ease in cutting, partially freeze beef about 1 1/2 hours.) toss beef and 1 teaspoon cornstarch. mix broth, water, 1 tablespoon cornstarch, the steak sauce and sugar.
• 2 heat wok or 12-inch skillet until very hot. add 1 tablespoon oil to wok; rotate wok to coat sides. add beef and gingerroot; stir-fry about 4 minutes or until vegetables or until vegetables are crisp-tender. stir in broth mixture. cook and stir about 1 minute or until thickened. stir in beef mixture, cellophane noodles and tomatoes. cook about 1 minute or until heated through. 4 servings.