Beef and Tomato Stir-Fry

• 2 ounces cellophane noodles, cut into pieces
• 1 lb beef top round steak
• 1 teaspoon cornstarch
• 12 cup beef broth
• 12 cup cold water
• 1 tablespoon cornstarch
• 3 tablespoons steak sauce
• 1 teaspoon sugar
• 1 tablespoon vegetable oil
• 2 teaspoons finely chopped gingerroot or 1 teaspoon ground ginger
• 1 tablespoon vegetable oil
• 1 12 cups sliced zucchini
• 1 large onion, cut into thin wedges
• 2 medium tomatoes, cut into thin wedges

1. Soak cellophane noodles 15 minutes in enough warm water to cover; drain.
2. Trim fat from beef steak.
3. Cut beef with grain into 2-inch strips; cut strips across grain into 1/8-inch slices.
4. (For ease in cutting, partially freeze beef about 1 1/2 hours.)
5. Toss beef and 1 teaspoon cornstarch.
6. Mix broth, water, 1 tablespoon cornstarch, the steak sauce and sugar.
7. Heat wok or 12-inch skillet until very hot.
8. Add 1 tablespoon oil to wok; rotate wok to coat sides.
9. Add beef and gingerroot; stir-fry about 4 minutes or until vegetables or until vegetables are crisp-tender.
10. Stir in broth mixture.
11. Cook and stir about 1 minute or until thickened.
12. Stir in beef mixture, cellophane noodles and tomatoes.
13. Cook about 1 minute or until heated through.
14. 4 servings.

noodles, beef, cornstarch, beef broth, cold water, cornstarch, steak sauce, sugar, vegetable oil, gingerroot, vegetable oil, zucchini, onion, tomatoes

Taken from www.food.com/recipe/beef-and-tomato-stir-fry-509481 (may not work)