1. Cut beef and trim. Night before, mix in zip lock bag: soy sauce, garlic and ginger with beef. 2. Refrigerate until the next day. 3. Heat oil in large skillet or wok. 4. Add meat mixture and toss over high heat until browned. 5. Reduce heat cover and cook until meat becomes tender, about 30-40 minutes. 6. Turn heat up and add vegetables, stir until veggies are tender crisp. 7. Mix cornstarch with water. 8. Pour into the skillet and stir until thickened. 9. Turn heat off and add tomato wedges and toss. 10. Serve over hot rice. ---------------------------------------------------------------------------
Nutrition
Ingredients
