Tomato Beef II

Recipe Ingredients

3/4 lb	340g / 11oz	Flank steak - thinly sliced
		Across the grain
		Marinade
2 tablespoons	30ml	Soy sauce
2 tablespoons	30ml	Drysherry or Chinese rice wine
2 teaspoons	10ml	Cornstarch
		Sauce
1/3 cup	78ml	Chicken broth
1/4 cup	59ml	Catsup
1 tablespoon	15ml	Soy sauce
1 tablespoon	15ml	Distilled white vinegar
1 teaspoon	5ml	Hot pepper sauce
1 teaspoon	5ml	Sesame oil
2 teaspoons	10ml	Sugar
		Cooking
3 tablespoons	45ml	Vegetable oil
1 teaspoon	5ml	Minced garlic
1 teaspoon	5ml	Onion - cut 1" squares (small)
1 teaspoon	5ml	Gren bell pepper - seeded, and (small)
		Cut into 1" squares
2		Tomatoes - each cut 8 wedges (medium)
2 1/2 teaspoons	12ml	Cornstarch - dissolved in
2 tablespoons	30ml	Water

Recipe Instructions

Combine the marinade ingredients in a medium bowl. Add the beef, stir to coat, and set aside for 30 minutes. Combine the sauce ingredients in a small bowl; set aside.

Place a wok or wide frying pan over high heat until hot. Add 2 tablespoons of the vegetable oil, swirling to coat the sides. Add the beef and stir-fry until barely pink, about 2 minutes. Remove the beef from the wok and add the remaining tablespoon of oil. Add the garlic and onion and cook until the onion is soft and translucent, about 1 minute. Add the bell pepper; stir for 30 seconds. Stir in the tomatoes and the sauce mixture and mix well. Return the beef to the wok and add the cornstarch solution. Cook, stirring, until the sauce boils and thickens.

This recipe yields 4 to 6 servings.

Tip: If you wish to peel the tomatoes before cutting them into wedges, dip them in boiling water for 15 to 30 seconds, plunge them into cold water to cool, then pull off the skin in strips.

Source:
Everybody's Wokking by Martin Yan, (Harlow & Ratner, 1991)

Rating

Average rating:

10 (7 votes)

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.