Beef Tomato
steve
This is a delicious quick stir-fry dish that’s common in casual eateries in Hong Kong.
ingredients
- 2 tablespoons soy sauce
- 2 tablespoons chinese rice wine or dry sherry
- 2 teaspoons cornstarch
- 1/2 teaspoon baking powder
- 3/4 lb flank steak, thinly sliced across the grain
- 1/4 cup low sodium chicken broth
- 1/4 cup ketchup
- 2 tablespoons hoisin sauce
- 1 tablespoon soy sauce
- 1 tablespoon worcestershire sauce
- 2 teaspoons sesame oil
- 1 teaspoon chili-garlic sauce
- 2 tablespoons cooking oil
- 1 teaspoon garlic, minced
- 1 small onion, cut into 1/2-inch squares
- 2 green onions, cut into 1-inch pieces
- 3 small tomatoes, peeled and cut into 1-inch cubes
- 2 1/2 teaspoons cornstarch, dissolved in
- 2 tablespoons water
directions
- 1
Combine 2 tbs soy sauce, rice wine, 2 tsp cornstarch, baking powder in a bowl. Mix well. Add beef & stir to coat. Let marinate for at least 10 minutes.
- 2
Combine broth, ketchup, hoisin, 1 tbs soy, Worcestershire, sesame oil, and chili garlic sauce in a small bowl.
- 3
Place a wok over high heat until hot. Add 1 1/2 tbs oil, swirling to coat sides. Add beef and stir-fry until no longer pink, 1 1/2 to 2 minutes. Remove meat from pan.
- 4
Add remaining 1/2 tbs oil to wok, swirling to coat sides. Add garlic, onion, and green onions. Stir-fry for 1 minute. Add tomatoes and sauce, bring to a boil. Return meat to wok. Add cornstarch solution and cook, stirring, until sauce boils and thickens.
Source: steve
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