Ingredients
1/2 pound beef flank steak or top round steak1-1/2 teaspoons minced fresh gingerroot1 garlic clove, minced4 teaspoons cornstarch, divided1 teaspoon soy sauce1 egg white1 tablespoon canola oil1 medium green pepper, cut into strips1 medium onion, cut into strips1 celery rib, sliced1/2 cup plus 2 tablespoons water, divided1/4 cup ketchup3 tablespoons sugar4 medium fresh tomatoes, peeled, seeded and cut into wedges3 cups cooked rice
Preparation
Slice steak on the diagonal into very thin strips. (It slices more easily if partially frozen.)
In a bowl, combine the ginger, garlic, 1 teaspoon cornstarch, soy sauce and egg white. Add the meat and toss to coat. Set aside for 5 minutes.
In a large skillet or wok, heat oil on -medium-high; brown the meat. Remove the meat; set aside. Add the green pepper, onion, celery and 1/2 cup water; cover and cook over medium heat for 3 minutes.
Add ketchup and sugar; cover and cook for 2 minutes. In a small bowl, whisk the remaining cornstarch and water until smooth. Stir into beef mixture; return to skillet. Cook until liquid is slightly thickened. Add tomatoes and stir for 1 minute just until heated through. Serve with rice.
