Recipe(tried): Tomato Beef Stir Fry - June's First Custom Recipe

One of my favourites. I hope you enjoy it too.

TOMATO BEEF STIR FRY

This recipe book was out on loan. I called it back so I could send you this recipe.

12 oz. Lean sirloin steak
2 tsp vegetable oil (I just use nonstick spray.)
2 onions sliced lengthwise (I just dice them.)
2 zucchini, sliced (I slice and half or quarter them.)
2 sweet red pepper, chopped
1 clove of garlic, minced (which means at least 3 or 4 cloves to you and I.)
1 tsp. ginger (Oops, left this out of my do not like list. I do not add any.)
1/2 cup water
I like lots of sauce so I double the rest of the ingredients
3 tbsp oyster sauce (found in the Asian aisle. It gives the authentic Chinese taste.)
1 tbsp soy sauce (I use reduced sodium.)
2 tsp. cornstarch
1 tsp. vinegar
dash hot pepper sauce
2 plum tomatoes, chopped
Noodles or rice. (I use No yolk noodles or Rice noodles.Begin the noodles right away so they will be ready on time.)

Cut beef across the grain into thin strips. In large nonstick skillet or regular wok, heat half the oil over high heat; stir-fry beef until browned. Transfer to plate.

Add remaining oil to pan (just spray again). Stir-fry onions, zucchini, red pepper, garlic and ginger for 1 minute or until slightly softened. Pour in water, stirring and scraping up brown bits. Cover and cook for 2 minutes.

Stir together oyster sauce, soy sauce, cornstarch, vinegar and hot pepper sauce, pour into pan. Return meat to pan; stir-fry until sauce is thickened and meat mixture is glossy. Add tomatoes; stir to heat through. Serve over rice or noodles. Makes 4 servings.

Per serving: 190 calories, 6 g fat, 20g protein, 15 g carbs. Good source of iron.
Source: Canadian Living's Best 30 minutes and Light. (This is the cookbook that started me being a recipe freak! This has my beloved Balsamic Chicken in it too.)