Cantonese Beef Recipe
Ingredients
| Vegetable oil | 5 Tablespoon | |
| Onions | 2 Medium, finely shredded | |
| 4 large tomatoes, peeled, cut in eighths | ||
| Sugar | 1 Teaspoon | |
| Salt | 1/2 Teaspoon | |
| Fermented black beans | 1 Tablespoon, chopped | |
| Ginger | 1 Teaspoon, chopped | |
| Garlic | 1 Teaspoon, chopped | |
| Steak | 1 Pound, cut into thin strips | |
| Soy sauce | 3 Tablespoon | |
| Beef Stock | 1 Cup (16 tbs) | |
| Green onions | 1 1/2 Tablespoon, blended | |
Directions
1 Heat 3 tbsp (45 ml) oil. Add onions, stir-fry 2 minutes. Add tomatoes, sugar and salt; stir-fry 1 minute. Cover and cook until tomatoes are just tender and retain shape. Remove to a bowl.
2 Heat remaining oil, add black beans, ginger and garlic. Stir-fry 1 minute. Add beef and cook over high heat until color changes, 2 -3 minutes. Add soy sauce, tomato mixture and beef stock.
3 Stir in blended cornstarch and stock to thicken, without breaking tomato pieces.
2 Heat remaining oil, add black beans, ginger and garlic. Stir-fry 1 minute. Add beef and cook over high heat until color changes, 2 -3 minutes. Add soy sauce, tomato mixture and beef stock.
3 Stir in blended cornstarch and stock to thicken, without breaking tomato pieces.
Chef
