2 medium green bell peppers, cut into 1/2 inch-wide strips
8 oz fresh mushrooms, sliced
1 tablespoon cornstarch
2 tablespoons soy sauce
2 medium tomatoes, cut into thin wedges
6 cups hot cooked rice
How to make it
Cut beef into thin strips for stir fry. Heat oil in wok or skillet over medium-high heat. Cook beef until brown. Stir in water, onion, and garlic. Heat to boiling; reduce heat to low. Cover and simmer 12 to 15 minutes, adding bell peppers and mushrooms during last 5 minutes of simmering, until beef is tender and peppers are crisp-tender. Mix cornstarch and soy sauce; stir into beef mixture. Cook, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Cut tomatoes into wedges and place on beef mixture. Cover and cook over low heat about 3 minutes or just until tomatoes are heated through. Serve over rice.
Time Saver Tip – Get beef from the grocery store already presliced for stir fry. Get the onion, bell peppers and tomatoes from the salad bar at the grocery store.