Stir-Fry Beef With Tomatoes in Tangy Sauce

Ingredients:

1 1/2 cups long-grain rice 1/2 teaspoon salt 2 1/2 tablespoons soy sauce 1 1/2 tablespoons dry sherry or white wine 1 tablespoon cornstarch 1 1/2 pounds lean beefsteak strips 1/2 cup chicken broth 1/4 cup ketchup 1 tablespoon cider vinegar 2 teaspoons sugar Freshly ground black pepper to taste 2 tablespoons vegetable oil 1 large onion, peeled and sliced in thin wedges 1 large green bell pepper, cored, seeded and thinly sliced 2 medium tomatoes, cored and cut in thin wedges

Instructions:

Combine rice and salt in medium-sized pan. Add 3 cups water and boil. Cover and reduce heat to low. Simmer until water is absorbed and rice is tender (about 20 minutes). To make beef dish, mix 1 1/2 tablespoons soy sauce and sherry, and 1 1/2 teaspoons cornstarch in a bowl. Add beef strips and toss. Set aside. In a small bowl, combine remaining soy sauce, chicken broth, ketchup, vinegar, and sugar and pepper to taste. Add remaining cornstarch. Stir well and set aside. Heat a large skillet over medium-high heat until hot. Add 1 tablespoon oil, and swirl skillet to coat with oil. Add beef, one half at a time, and cook until browned. When done, transfer to plate and set aside. Add remaining oil to skillet, and heat until very hot. Add onion and bell pepper, and stir-fry until vegetables are crisp-tender (about three minutes). Return beef to skillet. Stir the broth mixture, and add to skillet. Add tomatoes. Bring to a boil, stirring gently until tomatoes are heated through (about one minute). To serve, spoon rice onto four plates.

To serve, spoon rice onto four plates. Top each portion with beef mixture. Serves four.

Nutrition information: Nutrition facts per serving: 744 calories; 25 fat g; 31 percent calories from fat; 53 g protein; 71 g carbohydrates; 2.5 g dietary fiber

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