Tomato And Beef Stir Fry

This is my wife's favorite stir fry dish.  We first made this dish before we had children, so we've had the recipe a long time.  This dish is quick and easy to prepare, no fancy marinades for the meat are required, and tastes marvelous.  This dish is also excellent the next day as a quick leftover lunch.  Adapted from Sunset's Oriental Cookbook, 1981. 

Tomato And Beef Stir Fry

1/2 -3/4 lb. lean beef, beef round, flank steak or London Broil works well

3 medium sized firm tomatoes

2 yellow onions

1 green pepper

2 tablespoons grape seed oil

2 teaspoons cornstarch

1/2 teaspoons salt

1 tablespoon soy sauce

1/4 cup water

3 or 4 thin slices of fresh ginger root

2 crushed garlic cloves

Slice the beef thinly across the grain, set aside.  Slice the onions, green pepper and tomatoes into wedges, keeping the vegetables separated.   Mix the cornstarch, salt, soy sauce and water in a small container-reserve.  Place the crushed garlic cloves in the wok with the 2 tablespoons of grape seed oil, turn up the heat to medium high, remove garlic when well browned, turn up the heat to high and when very hot add the beef.  Stir fry a couple of minutes and remove beef.  Add the onions and ginger slices, stir fry a couple of minutes, then add the green pepper stir fry a couple more minutes.  Add the cornstarch mixture to the mix, stir fry a minute more, add the beef, stir till well coated and then add the tomatoes.  Only takes about a minute to do the tomatoes, any longer and they fall apart.