"dsi1" > wrote in message
...

>> > Thinly slice beef - I'll use sirloin or flank and will cut it
>> > diagonally
>> > to get flattish pieces. Season with salt and pepper, add some
>> > cornstarch
>> > (cornflour) to the meat and mix. Add some soy sauce to the meat and
>> > mix.
>> > Sometimes I'll add a little sesame oil. I'd recommend adding a little
>> > oil
>> > to the mix to separate the meat. I don't do that myself although I
>> > probably should.
>> >
>> > Chop up some onions, bell pepper, celery, and tomatoes.
>> >
>> > Mix up some chicken stock with enough cornstarch to make a medium
>> > gravy.
>> > Add some ketchup and soy sauce. You might want to add a little
>> > Worcestershire sauce. Some people do, I don't.
>> >
>> > Fry the beef in a good quantity of oil at high heat. You need the high
>> > heat to brown the meat without over cooking it. It should still be red
>> > inside. Take the meat out and add the onions, bell pepper, celery. Do
>> > not
>> > add the tomatoes. Fry at high heat while stirring. Season with salt and
>> > pepper. Add some MSG if you're so inclined - I am. Fry till slightly
>> > tender. Add the chicken stock and stir till thickened. Let the
>> > vegetables
>> > simmer for a minute or two. Add the meat and mix. Add the tomatoes and
>> > lightly mix. Shut off the heat and let stand for a couple of minutes.
>> >
>> > Serve over rice.
>> >
>> > The great thing about this dish and stir fry in general is once you get
>> > everything prepped, it's fast. A lot of recipes for Hawaiian beef
>> > tomato
>> > will use garlic and ginger so feel free - I don't do that because I
>> > want a
>> > fresh vegetable taste.
>>
>> Thank you, kind sir I would prefer your choice particularly because
>> Himeself doesn't like garlic and neither of us likes ginger)
>>
>> <all saved>

> It's a good way to beef up your vegetable intake. I think that eating more
> veggies could be the next big thing in the UK. Whoa, that's a bold
> prediction right there! :-)

lol we love veggies)) Oh btw I do use MSG too I gather it is not
popular around these parts but we like it
Incidentally, you said to cut the meat thinly. Could you define 'thinly'
please because later you say to fry it fast but make sure it is still red
inside. My 'thin' would mean it is cooked through by the time it is brown.

> The cornstarch and soy sauce marinade on meat is a typical Chinese
> technique and results in tender and tasty meat when done right.

Let us hope I can do it right

>Most cooks should learn how to do this. Sometimes the meat is marinated
>with baking soda which changes the charcter of the meat into that weird
>Chinese restaurant meat but I find meat treated in this way to be kind of
>gross. Good luck!

Thank you)

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