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Chinese Tomato Beef Recipe
|Beef flank steak||2 Pound (Sirloin, Round, Flank, Or Chuck)|
|Soy sauce||1⁄2 Cup (8 tbs)|
|Garlic||1 Clove (5 gm), minced|
|Salad oil||3 Tablespoon|
|Green peppers||2 Large, cut into strips|
|Green onions||3 , cut in 1-inch pieces|
|Tomatoes||2 Large, peeled and cut in wedges|
|Water||1⁄4 Cup (4 tbs)|
Calories 587 Calories from Fat 272
% Daily Value*
Total Fat 30 g46.8%
Saturated Fat 8.4 g42.1%
Trans Fat 0.2 g
Cholesterol 93 mg
Sodium 1927.7 mg80.3%
Total Carbohydrates 25 g8.5%
Dietary Fiber 3.3 g13.2%
Sugars 12.8 g
Protein 52 g103.9%
Vitamin A 29% Vitamin C 147.4%
Calcium 9.3% Iron 27.3%
*Based on a 2000 Calorie diet
1 Slice steak diagonally across the grain in 1/8-inch-thick slices.
2 Meat will slice easier if placed in the freezer for 30 minutes.
3 In a 2-cup glass measure, combine sugar, spy sauce, garlic, and ginger.
4 Pour over meat in a 9-inch baking dish.
5 Marinate at least for 30 minutes, turning meat occasionally.
6 Preheat browning dish for 6 minutes.
7 Remove meat from marinade; reserve the marinade.
8 Add oil and meat to the dish.
9 Fry meat for 5 to 6 minutes in microwave oven, stirring halfway through cooking time.
10 Drain cooking juices into marinade.
11 Stir green pepper and onion into meat.
12 Cook for 3 to 4 minutes, stirring halfway through cooking time. Top with tomato wedges.
13 In a 1-cup glass measure, combine cornstarch and water, and blend with marinade.
14 Cook for 1 to 2 minutes, stirring halfway through cooking time, until thickened.
15 Pour over meat and vegetables and heat for 1 to 2 minutes.
16 Rest for 5 minutes.
17 Serve over hot fluffy rice.