Beef Tomato Chow Yuk

Ingredients

• 1/2 lb flank steak or round steak, trimmed
• 1 slice fresh gingerroot, peeled and minced
• 1 clove garlic, crushed
• 1 teaspoon cornstarch
• 1 teaspoon soy sauce
• 1 egg white
• 1 tablespoon oil
• 1 medium green pepper, cut into strips
• 2 stalks celery, sliced
• 1/2 cup water
• 1/4 cup ketchup
• 3 tablespoons sugar (less if tomatoes are very ripe)
• 1 tablespoon cornstarch
• 2 tablespoons water
• 4 medium tomatoes, peeled,seeded and cut into quarters

Directions

1. 1

   Cut the beef into very thin slices (it cuts better if partially frozen).

2. 2

   Mix ginger root, garlic, cornstarch, soy sauce, and egg white.

3. 3

   Add the sliced beef; stir and allow to marinate 5 minutes.

4. 4

   Put the oil in a preheated skillet or wok; stir fry the meat until the redness is gone.

5. 5

   Remove the meat and set aside.

6. 6

   Add the green peppers, celery, and onions to the pan along with the water.

7. 7

   Cover and cook@ medium heat for 3 minutes.

8. 8

   Add the ketchup and sugar; cover and cook for 2 minutes.

9. 9

   Meanwhile, mix cornstarch with 2 tablespoons water; stir into beef mixture and add to the pan.

10. 10

    Cook until liquid is clear and slightly thickened.

11. 11

    Add tomatoes; cover and cook just until heated through.

12. 12

    Serve with steamed rice.