Beef Tomato Stir-Fry
|
1 lb. |
Round Steak, or Flank Steak, or Beef of Your Choice |
|
3 medium |
Fresh Tomatoes (cut into wedges) |
|
1 medium |
Onion (sliced into thin “half-moon” strips) |
|
1 large |
Green Bell Pepper (cut into thin strips) |
|
¾ cup |
Dad’s Original Shoyu Chicken Sauce (divided, as described below)* |
|
4 T. |
Canola Oil (divided) |
|
To Taste |
Salt & Pepper |
* If you are using our Dry Mix, combine half of the Dry Mix (50 grams) with ¾ cup of water.
Slice steak into ¼”-thick strips. (HINT: Cut the steak against the grain, at a 20 to 30 degree angle, to get wider, tender strips) Combine steak with ½ cup of Dad’s Shoyu Chicken Sauce, and marinate for at least one hour. See note* above if you are using our Dry Mix, to prepare the marinade.
Heat a large wok (or frying pan if you don’t have one) on high until wok is very hot. Add 2 T. of canola oil, and sear the steak until browned on both sides. Remove steak from wok and set aside. Return wok to high heat.
Add remaining canola oil to the hot wok, and add the onions and bell pepper strips. Cook for a few minutes until the onions start to brown and soften. Add the steak and remaining ¼ cup of Dad’s Shoyu Chicken Sauce to the vegetables. Stir and continue to heat for another 30 seconds, then add in the tomatoes, stir to combine, and immediately remove wok from the heat. Add salt and pepper if needed.
OPTIONAL: two stalks of celery, thinly sliced on the diagonal, can be added at the same time as the onions and bell peppers.
Plate and Enjoy!