Directions
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Step 1
Slice all the Beef Chuck (2 pound) into 1/8" slices. Make sure to cut across the grain.
Step 2
Combine Soy Sauce (1/2 cup), Fresh Ginger (3 teaspoon), Garlic (2 clove), Fish Sauce (1 teaspoon) in a bowl. Put in the meat and coat evenly. Let the beef sit there and marinade.
Step 3
Heat the 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.
Step 4
Remove lid, and turn heat to high and add in cubed Celery (4 stalk), Green Bell Pepper (1 cup), Red Bell Pepper (1 cup), Scallion (2 cup); Continue to cook for ten to twelve minutes until vegetables are semi-tender.
Step 5
Mix the Corn Starch (1 1/2 tablespoon) with Water (1 3/4 cup) 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 Tomato (4) into wedges. Stir around, letting the tomatoes get warm but not too soft.
Step 6
Remove from heat, serve over long grain rice and enjoy!
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