Mandarin Tomato Beef

Mandarin Tomato Beef

Mandarin Tomato Beef


Makes 4 servings


1/2 cup reduced-sodium teriyaki sauce
2 teaspoons minced fresh ginger
1 boneless beef top sirloin steak (about 1 pound), cut into short thin strips
2 teaspoons cornstarch
2 tablespoons peanut oil or vegetable oil, divided
1 medium onion, cut into 1/2-inch wedges
2 cups fresh snow peas, stemmed or 1 package (6 ounces) frozen snow peas, thawed
2 medium tomatoes, cut into 1/2-inch wedges
Hot cooked rice
Black pepper (optional)


  1. Combine teriyaki and ginger in medium bowl. Add beef and toss to coat; marinate 10 minutes.
  2. Drain beef, reserving marinade. Stir reserved marinade into cornstarch in small bowl until smooth.
  3. Heat wok over medium-high heat 2 minutes or until hot. Drizzle 1 tablespoon oil into wok and heat 30 seconds. Add half of beef; stir-fry 2 to 3 minutes or until beef is barely pink in center. Remove beef to large bowl. Repeat with remaining beef.
  4. Drizzle remaining 1 tablespoon oil into wok and heat 30 seconds. Add onion; cook 3 minutes or until browned, stirring occasionally. Add snow peas; stir-fry 3 minutes for fresh snow peas or 1 minute for frozen. Stir marinade mixture until smooth and add to wok. Stir-fry 30 seconds or until sauce boils and thickens.
  5. Return beef, any accumulated juices and tomatoes to wok; cook until heated through. Serve over rice. Sprinkle with black pepper.

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