Beef Tomato Stir-Fry

• 1/2 pound beef flank steak or top round steak
• 1-1/2 teaspoons minced fresh gingerroot
• 1 garlic clove, minced
• 4 teaspoons cornstarch, divided
• 1 teaspoon soy sauce
• 1 egg white
• 1 tablespoon canola oil
• 1 medium green pepper, cut into strips
• 1 medium onion, cut into strips
• 1 celery rib, sliced
• 1/2 cup plus 2 tablespoons water, divided
• 1/4 cup ketchup
• 3 tablespoons sugar
• 4 medium fresh tomatoes, peeled, seeded and cut into wedges
• 3 cups cooked rice

1. Slice steak on the diagonal into very thin strips. (It slices more easily if partially frozen.)
2. 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.
3. 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.
4. 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.

steak, fresh gingerroot, garlic, cornstarch, soy sauce, egg, canola oil, green pepper, onion, celery, water, ketchup, sugar, fresh tomatoes, rice

Taken from www.tasteofhome.com/recipes/beef-tomato-stir-fry/ (may not work)