Tomato Beef Recipe - Cooking Index
Tomato Beef Recipe - Cooking Index
Chinese cooks have often had to use tougher cuts of beef and have developed clever techniques and quick cooking methods to make them more palatable. Marinating the meat in oyster-flavored sauce before stir-frying, as in this quickly made recipe for Tomato Beef, helps tenderize stringy fibers. Fortunately for Americans, high-quality, tender cuts of beef are not hard to find here.
Courses: Main Course| 2 tablespoons | 30ml | Oyster-flavored sauce |
| 2 tablespoons | 30ml | Chinese rice wine |
| 3/4 lb | 340g / 11oz | Beef (tri-tip or New York steak) - cut 1/2" cubes |
| 1/3 cup | 78ml | Chicken broth |
| 3 tablespoons | 45ml | Ketchup |
| 1 tablespoon | 15ml | Hoisin sauce |
| 1 tablespoon | 15ml | Brown sugar - (packed) |
| 1 teaspoon | 5ml | Chili garlic sauce |
| 1 1/2 tablespoons | 22ml | Cooking oil |
| 1 cup | 146g / 5.1oz | Diced green bell pepper in 1" pieces |
| 1 cup | 62g / 2.2oz | Tomato - cut into 8 wedges, (medium) |
| And then halved |
To make the marinade: Combine the oyster-flavored sauce and rice wine in a bowl. Add the beef and stir to coat. Let stand for 10 minutes.
To make the sauce: Combine the chicken broth, ketchup, hoisin sauce, brown sugar and chili garlic sauce in a bowl.
Place a wok over high heat until hot. Add the oil, swirling to coat the sides. Add the beef and stir-fry until no longer pink, about 1 1/2 to 2 minutes. Add the bell pepper and tomato; stir-fry for 1 minute. Add the sauce and bring to a boil.
This recipe yields 4 servings.
Source:
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