Tomato Beef Stir-Fry

A large heavy bottomed skillet, preferably with high sides, will do the job and get supper on the table pronto. This stir fry is so fast and easy you had better get the noodles or rice on the go before you start to heat the skillet! This recipe is adapted from Canadian Living magazine.

Serves 4
375g lean beef preferably sirloin steak
2 teaspoons oil
2 onions, sliced lengthwise
2 zucchini, sliced
half red bell pepper, chopped
1 clove garlic, minced
1 teaspoon fresh ginger, minced
125ml (1/2 cup) water
3 tablespoons oyster sauce
1 tablespoon soy sauce
2 teaspoons cornstarch
1 teaspoon vinegar
dash of hot pepper sauce (optional)
2 plum tomatoes, chopped

Slice beef thinly across the grain. In a large nonstick skillet or wok, heat half of the oil over high heat; stir fry beef until browned. Transfer to a plate. Add remaining oil to pan and stir fry onions, zucchini, red pepper, garlic, garlic and ginger for 1 minute or until slightly softened. Pour in water, stirring to scrape up brown bits; cover and cook for 2 minutes. Stir together oyster sauce, soy sauce, cornstarch, vinegar and hot pepper sauce; pour into pan. Return mean to pan; stir-fry until sauce is thickened and the meat is glossy. Add tomatoes and stir to heat through.

The Culinary Chase’s Note: A meal ready in less than 30 minutes! For added crunch, try adding sugar snap peas or snow peas. I use thinly sliced beef as it cooks in seconds on high heat.