Beef Stir-Fry

• 1 1/2 lb. round steak
• 3 Tbsp. soy sauce
• 1 Tbsp. oil
• pepper
• 1/2 tsp. ground ginger
• 1 clove garlic, minced
• 1 Tbsp. oil
• 1 c. beef broth
• 1 medium green pepper, sliced
• 1 c. broccoli flowerets
• 1 c. cauliflower flowerets
• 1 c. diagonal sliced carrots
• 1/4 c. chopped green onion
• 1/2 c. diagonal sliced celery
• 2 medium tomatoes, cut in wedges
• 1 to 2 Tbsp. cornstarch

1. Partially freeze meat, then slice thin in 1/4 x 2-inch pieces. In large bowl, combine soy sauce, 1 tablespoon oil and pepper to taste.
2. Add beef; toss to coat well.
3. Let stand several hours in refrigerator.
4. Drain beef, reserving marinade.
5. In wok or skillet, heat ginger and garlic in oil.
6. Add beef; stir-fry about 5 minutes. Remove beef with slotted spoon.
7. Add vegetables to skillet, 1 or 2 kinds at a time, stir-frying each for 3 to 4 minutes.
8. When all vegetables have been cooked, except tomatoes, return all to the skillet or wok.
9. Combine reserved marinade, broth and cornstarch. Pour over mixture and cook until bubbly.
10. Add tomatoes and cook until heated through.
11. Serve over hot rice.

soy sauce, oil, pepper, ground ginger, clove garlic, oil, beef broth, green pepper, broccoli flowerets, cauliflower flowerets, carrots, green onion, celery, tomatoes, cornstarch

Taken from www.cookbooks.com/Recipe-Details.aspx?id=601512 (may not work)