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Gingered Steak and Fresh Tomato Stir-Fry

Gingered Steak and Fresh Tomato Stir-Fry

  By RFChef  

December 30, 2012

  • Yields: 4 Servings
Gingered Steak and Fresh Tomato Stir-Fry

Directions

1Cut tomatoes crosswise into 1/2-inch-thick slices; cut slices into quarters; set aside.

2In large skillet, heat oil over medium-high heat.

3Add steak; cook until browned, about 5 minutes. Turn; cook until browned and medium-rare, 5 to 7 minutes.

4Remove to platter; cover loosely with aluminum foil.

5To skillet add broccoli, mushrooms, green onions and garlic; cook covered, over medium heat, stirring occasionally, until just tender, about 5 minutes.

6Whisk together oyster sauce, 1/4 cup water, ginger and cornstarch. Add to vegetables in skillet; cook and stir until sauce thickens.

7Stir in snow peas; cover and remove from heat.

8Meanwhile, thinly slice steak across grain; cut slices into quarters. To skillet, add steak with any drippings and reserved tomatoes; cook stirring constantly, just until heated through.

9Serve over steamed rice or fried noodles, if desired.

Source: Family Features

Ingredients

1 pound fully ripened fresh Florida tomatoes

1 tablespoon vegetable oil

1 pound flank steak

1 1/2 cups broccoli flowerets

1 1/2 cups quartered fresh mushrooms

1 cup green onions (scallions) cut into

1-inch pieces

1 teaspoon minced garlic

1/4 cup oyster sauce

1 tablespoon minced peeled fresh gingerroot or 1 teaspoon ground ginger

2 teaspoons cornstarch

4 ounces snow peas, trimmed

00:00

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