Beef and Tomato

INGREDIENTS
½         pound sirloin beef
1          tablespoon powdered ginger
1          tablespoon garlic powder
1          tablespoon soy sauce
3          tablespoons olive oil, divided
5-6      medium tomatoes, peeled and seeded
1 ½      cups Arborio rice
1          medium white onion, halved and cut into thin strips
1          medium red bell pepper, cut into thin strips
1          tablespoon tomato paste (optional)
½         cup water
½         teaspoon salt

METHOD

Slice the meat thinly into strips approximately 2 by 4 inches by ¼ inch thick. If the beef is partially frozen, this can be a lot easier to do. In a medium bowl, combine the ginger, garlic powder, soy sauce and 1 tablespoon olive oil. Mix completely and add the beef, tossing it to cover well. Set aside..

To prepare the tomatoes, bring a medium pot of water to a boil and add the tomatoes. Let them boil for 3 minutes and remove to a cold water bath immediately. When cooled, remove the skins, cut in half and remove the seeds and stem. Cut each tomato into bite-sized pieces, about 6 to 8 pieces per tomato, and set aside.

In a medium sauce pan, bring 4 cups of water to a boil. Add the rice, lower the heat, cover and cook for 8 minutes. Drain and reserve.

In a large skillet or wok, heat the 2 tablespoons of oil over medium-high heat, add the meat and brown well on both sides, about 5 to 6 minutes. Remove the beef and reserve. Lower the heat to medium and add the onions, bell pepper, tomato paste and ½ cup of water to the skillet, cover and cook for 5 to 6 minutes. Add the beef and cook for 2 to 3 more minutes. Mix in the tomatoes and salt, stir well, uncover and cook for 3 to 4 minutes until the tomatoes are thoroughly warmed.

To serve, divide the rice in to four portions on dinner plates and add one fourth of the beef and tomato mix. Serve immediately