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Sirloin Skillet Stir-fry

beef - other, stirfry - beef

12 ounces lean beef sirloin staek
2 teaspoons onions; sliced lengthwise
2 zucchini; sliced
1/2 sweet red pepper; chopped
1 clove garlic; minced
1 teaspoon ginger
1/2 cup water
3 tablespoons oyster sauce
1 tablespoon soy sauce
2 teaspoon (heaped) cornstarch
1 teaspoon vinegar
dash hot pepper sauce
2 plum tomatoes; chopped

Slice beef thinly across the grain. In large non-stick skillet or wok, heat half of the oil over high heat; stir-fry beef until browned. Transfer to plate. Add remaining oil to pan; stir-fry onions, zucchini, red pepper, garlic and ginger for 1 minute or until slightly softened. Pour in water, stirring to scrape 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.

Contributor: Canadian Living Magazine (June, 1996)

Yield: 4 servings

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