Oriental Beef Toss Recipe
This Oriental Beef Toss recipe helps me out when we have left over beef from a roast. Although the recipe uses raw beef, cooked beef can be substituted and added at the end. It can be made in either a wok or a good skillet. It is a good idea to slice all ingredients to the same thickness so they will all be ready at the same time. Heat the wok first, and then add the cooking oil. A good tip is to add a bit of salt to prevent splattering. Start cooking meat or vegetables by holding the wok with one hand and stirring and tossing with the other. A curved spatula made especially for woks is very handy.
Ingredients for Oriental Beef Toss
- 11/2 lbs Boneless Beef Sirloin Tip, cut in slices
- 1 Tbsp Cornstarch
- 2 Tbsp peanut or cooking oil
- 3 Tbsp Soy Sauce
- ½ Tsp Fresh Gingerroot or ½ Ground Ginger
- 1 Green Onion
- ¼ lb Fresh Mushrooms sliced
- 6 Green Onions cut in ½ inch pieces
- 2 Small Tomatoes, cut in wedges*
- Hot Cooked Rice
Method for Oriental Beef Toss
Partially freeze beef: cut into ½ inch length slices then cut diagonally ¼ strips. Combine cornstarch, 1Tbsp of the oil, soy sauce, and dash freshly ground pepper in bowl. Add beef and toss to coat well. Let stand several hours in the refrigerator. Drain and save marinade.
Heat ginger in remaining tablespoon oil in wok or skillet at 350º. Add beef and stir-fry till brown 5 to 6 minutes; push to one side. Add green pepper, mushrooms, and onions. Cook until tender-crisp, 2 to 3 minutes: push to one side. Add tomatoes; cover and cook for 2 minutes. Pour reserved marinade over meat; cook and stir until thickened. Serve with hot cooked white rice.
Makes 4 servings
*I don’t care for tomatoes in this dish so I substitute red peppers
You can add vegetables such as peas, broccoli, carrots, etc