Chinese Tomato Beef Recipe
Ingredients
| Beef flank steak | 2 Pound | |
| Sugar | 2 Tablespoon | |
| Soy sauce | 1/2 Cup (16 tbs) | |
| Garlic | 1 Clove (5gm), minced | |
| Ginger | 1/4 Teaspoon | |
| Salad oil | 3 Tablespoon | |
| 2 large green peppers, cut in strips | ||
| 3 green onions, cut in 1-inch pieces | ||
| 2 large tomatoes, peeled and cut in wedges | ||
| Cornstarch | 2 Tablespoon | |
| Water | 1/4 Cup (16 tbs) | |
Directions
MAKING
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.
SERVING
17 Serve over hot fluffy rice.
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.
SERVING
17 Serve over hot fluffy rice.
Chef
