Kosher Tomato Beef Stir-Fry Recipe

About this recipe

A savory and satisfying kosher dinner featuring tender beef, fresh vegetables, and a flavorful soy-based glaze. Perfect for solution seekers looking for a quick and delicious meal.

Ingredients

• 500 g Weikfield Cornstarch Amazingly Versatile Gluten Free
• 250 g Organically Grown Green Capsicum
• 125 g White Shimeji Mushroom (Anabe)
• 150 g Spring Onion (Kandychi Path)
• 400 g Pastazara Finely Chopped Tomatoes
• 1 ltr Saffola Total Heart Pro Rice Bran & Sunflower Blended Cooking Oil
• 250 g Tops Dark Soy Sauce
• 100 g Everest White Pepper

Instructions

1. 1. In a medium bowl, combine 1 tablespoon cornstarch, 1 tablespoon cooking oil, 3 tablespoons soy sauce, and 1/2 teaspoon white pepper. Mix well to form a marinade.
2. 2. Slice 1 green capsicum, 1/4 pound of white shimeji mushrooms, and 6 spring onions. Toss them in the marinade to coat evenly, cover, and refrigerate for at least 2 hours.
3. 3. Heat 1 tablespoon of cooking oil in a large skillet over medium-high heat. Add the marinated vegetables and stir-fry for 3-4 minutes until tender-crisp. Remove the vegetables from the skillet and set aside.
4. 4. In the same skillet, add 2 diced tomatoes. Stir-fry for 2-3 minutes until slightly softened.
5. 5. Return the cooked vegetables to the skillet. Stir everything together and cook for an additional 2 minutes until the flavors are combined.
6. 6. Serve the stir-fry hot as a main dish, optionally over rice or noodles for a complete meal.