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1/2 cup dry red wine
1/3 cup soy sauce
1/4 cup ketchup
1 tbsp minced garlic
1 tbsp cornstarch
500 g steak, such as top round, at least 1-in. thick
1 large onion
4 celery stalks
1 large green bell pepper
1 tbsp olive oil
1/2 tsp salt
1/4 cup water
4 plum tomatoes
1/4 tsp cayenne pepper, optional
In a jar, combine wine with soy, ketchup, garlic and cornstarch. Seal, then shake to dissolve cornstarch. Set aside. Slice steak across the grain into thin bite-size strips. Cut onion in half and thinly slice. Thinly slice celery. Core and seed green pepper, then cut into bite-size strips. Heat oil in a large non-stick frying pan or wok set over high heat. Add steak. Stir-fry just until meat changes colour, about 3 minutes. Remove from pan, leaving all juices. Add onion and stir constantly for 2 minutes. Add celery, green pepper, salt and water. Stir constantly for 3 minutes. Quarter tomatoes and add. Return steak to pan. Shake sauce and add. Stir constantly until boiling, about 3 minutes. Then stir constantly until thickened, at least 3 minutes. Add cayenne, if using. Great over noodles.
Calories 288, Protein 28.4g, Carbohydrates 19.5g, Fat 9.6g, Fibre 2.9g.
A little wine elevates inexpensive lean round steak to sophisticated status.