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Asian Beef Stuffed Tomatoes Recipe
|Ground beef/Pork||2⁄3 Pound|
|Onion||1 , chopped|
|Rice wine/Dry sherry||1 Tablespoon|
|Soy sauce||1 Tablespoon|
|Boiling water||4 Cup (64 tbs)|
|Vegetable oil||7 Tablespoon|
|Soy sauce||2 Tablespoon|
|Beef broth/Chicken broth||2 Tablespoon|
|Water||1⁄2 Cup (8 tbs)|
|Boiling water||8 Cup (128 tbs)|
Serving size: Complete recipe
Calories 2357 Calories from Fat 1668
% Daily Value*
Total Fat 187 g288.2%
Saturated Fat 43.4 g216.8%
Trans Fat 0 g
Cholesterol 213.3 mg
Sodium 5047.7 mg210.3%
Total Carbohydrates 112 g37.3%
Dietary Fiber 14.9 g59.8%
Sugars 47.7 g
Protein 67 g134.8%
Vitamin A 164% Vitamin C 225.2%
Calcium 23.2% Iron 37.8%
*Based on a 2000 Calorie diet
Combine marinade ingredients in a small bowl.
Add meat mixture; mix well.
Let stand 15 minutes.
Use a paring knife to slit the skin of each tomato from top to bottom.
To blanch tomatoes, submerge in 4 cups boiling water 10 seconds.
Insert a paring knife under skin of 1 tomato.
Peel off skin and cut tomato in half.
Scoop out seeds and pulp with a spoon.
Repeat with remaining tomatoes.
Sprinkle cornstarch on the inside of each tomato half.
Fill with ground meat mixture.
Heat oil in a large skillet over high heat 30 seconds to 1 minute.
Carefully place stuffed tomatoes meat-side down in skillet and fry 2 to 3 minutes until meat is browned.
Remove tomatoes with a spatula.
Arrange meat-side down in a baking dish.
Mix sugar, soy sauce, broth and 1/2 cup water in a small cup.
Pour over tomatoes.
Cover baking dish.
Pour 4 cups boiling water into a wok or large pot.
Place baking dish on a steamer rack over boiling water.
Steam over high heat 20 minutes, adding more boiling water as needed.
Remove wok from heat and let cool slightly before removing tomatoes.
Place tomatoes meat-side up on a platter.
Pour liquid from baking dish into a small saucepan.
Dissolve 2 teaspoons cornstarch in 2 teaspoons water to make a paste.
Add cornstarch paste to liquid in saucepan.
Stir over medium heat until thickened slightly.
Pour over tomatoes.