I have a little confession to make about this recipe: I was so hungry when I started making it that I didn't bother to marinate the beef. As a result, although it still tasted great, the beef could've been more tender. You don't have to learn the hard (or shall I say slightly tougher and less moist) way like I did: marinate the beef. You won't regret it. Just putting the beef and the marinade in the fridge a few hours before cooking, as I failed to do, will suffice.

Stir frying is a quick way to cook meat and vegetables together in one easily washed skillet. In this case, the resulting meal was so mouthwatering that I almost didn't manage to wait long enough to take a photo before demolishing it. Like I said, I was STARVING.

1/4 lb. beef cut into thin strips
1/4 red bell pepper cut into thin strips
1/2 carrot, julienned (AKA, cut into thin strips)
1 fresh tomato, diced
1 green onion, cut into cross-sections
1 tbsp white rice vinegar
2 tbsp kikkoman stir-fry sauce
1 tbsp vegetable oil

A few hours before you plan to cook the stir-fry, put the beef, the white rice vinegar, and the stir-fry sauce together in a bowl. Stir so that all the pieces of meat are coated in marinade, then cover the bowl and refrigerate.

Heat the vegetable oil in a large skillet (or wok, if you have one). Sautee the carrots, bell peppers, and tomato until they begin to lose their crispness, then add the beef and marinade. Cook until the beef is cooked through, about ten minutes. Serve over rice ( I had mine over the garlic rice in the previous post). Garnish with green onion.