I had some left over onions, peppers and tomatos from the bloody mary mix and decided to use them with a piece of sirloin steak. Was great!
As usual this is the original recipe.... but I added garlic, didn't have celery and made more than called for!
1 pound beef top sirloin steak
1/4 cup soy sauce
1/4 cup water
1 tablespoon cornstarch
2 to 3 tablespoons vegetable oil, divided
2 small onions, thinly sliced and separated into rings
1 green pepper, cut into 1-inch pieces
2 celery ribs, sliced diagonally
2 tomatoes, cut into wedges
Hot cooked rice
Partially freeze beef.
Thinly slice across the grain into bite-size strips; set aside. For sauce, combine soy sauce, water and cornstarch; set aside. heat 1 tablespoon oil in a large skillet or wok over high heat. Stir-fry half of the beef until browned. Remove and repeat with remaining beef, adding additional oil as needed. Remove meat and keep warm.
Add onions, green pepper and celery to pan; stir-fry until crisp-tender, about 3-4 minutes. Return beef to pan. Stir the sauce; add to pan. Cook and stir until thickened and bubbly. Cook and stir 2 minutes more. Add tomatoes; cook just until heated through. Serve over rice.
Get everyone ready!
Brown your meat.