Slice all the
Beef Chuck (2 lb)
into 1/8" slices. Make sure to cut across the grain.
Soy Sauce (1/2 cup)
Fresh Ginger (1 Tbsp)
Garlic (2 cloves)
Fish Sauce (1 tsp)
in a bowl. Put in the meat and coat evenly. Let the beef sit there and marinade.
Olive Oil (1/2 cup)
in a large frying pan or a wok. Add the beef and toss over high heat until browned. Reduce the heat to a simmer, and cover, allowing beef to braise for thirty minutes or until tender.
Remove lid, and turn heat to high and add in cubed
Celery (4 stalks)
Green Bell Peppers (1 cup)
Red Bell Peppers (1 cup)
Scallions (2 cups)
; Continue to cook for ten to twelve minutes until vegetables are semi-tender.
Corn Starch (1 1/2 Tbsp)
Water (1 3/4 cups)
to create a slurry and pour into pan, and stir as the mixture begins to thicken and turn into a gravy. Lower heat to low, cut the
into wedges. Stir around, letting the tomatoes get warm but not too soft.
Remove from heat, serve over long grain rice and enjoy!