Chinese Beef And Hot Tomato Stir-Fry - cooking recipe

Ingredients
    1/2 lb. lean beef (round steak or flank steak)
    2 or 3 scallion stalks
    2 Tbsp. oil
    1/4 c. beef stock
    1 Tbsp. cornstarch
    1 (10 oz.) can Ro-Tel tomatoes and green chilies, drained and quartered (reserve liquid)
    1/2 tsp. salt or 1 tsp. soy sauce
    3 Tbsp. water
Preparation
    Cut beef against the grain in 1/4-inch slices, then in 1 1/2 to 2-inch strips.
    Quarter tomatoes.
    Cut scallion stalks in 1-inch sections.
    Heat oil.
    Add salt if desired, then scallions and stir-fry until it loses redness.
    Stir in stock and heat quickly.
    Cook, covered, 1 to 2 minutes over medium heat.

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