Jeff made this for dinner last week. It was really good. The recipe is from the Thai Cooking and More cookbook. Of course, I changed white rice to brown. It makes 4 servings.
Stir-Fry Tomato Beef
1 cup uncooked brown rice
1 pound flank steak
1 tablespoon cornstarch
1 tablespoon soy sauce
2 cloves garlic, minced
1 teaspoon minced ginger root
1 tablespoon olive oil
1 can (14.5 ounce) stewed tomatoes seasoned with onions, celery, and green peppers
Cook rice according to package directions.
Meanwhile, cut meat in half lengthwise, then cut crosswise into thin slices.
Combine cornstarch, soy sauce, garlic and ginger in a medium bowl. Ass meat; toss to coat.
Heat oil in large skillet over high heat. Add meat; cook, stirring constantly, until browned. Add undrained tomatoes; cook until thickened, about 5 minutes, stirring frequently.
Serve meat mixture over hot cooked rice. Garnish, if desired.
By my calculations – Per serving – Calories: 460, Total Fat: 15.3g, Sat. Fat: 5.1g, Carbs: 43.5g, Fiber: 3.5g, Protein: 35.7g