Tomato Beef Recipe
Tomato Beef! Were you looking for a filling and delicious beef preparation to serve for dinnner? Then surpeise your family with this amazing Tomato Beef!
Ingredients
8 ounces flank steak, well trimmed
1/4 teaspoon baking soda
1 1/2 teaspoons thin soy sauce
1 1/2 teaspoons cornstarch
1 teaspoon Shao Xing rice wine
1/4 teaspoon sesame oil
1 1/4 teaspoons sugar
1 1/2 quarts water
5 tomatoes (about 2 pounds)
1 teaspoon vegetable oil, plus
1 tablespoon
6 slices peeled fresh ginger
3 tablespoons oyster sauce
1/4 cup cold water
4 scallions, cut into 2-inch sections
Directions
Halve the flank steak along the grain into two strips.
Cut each strip across the grain into 1/4 mch-thick slices.
Place the flank steak in a shallow bowl and sprinkle with the baking soda; stir to combine.
Add the soy sauce, cornstarch, rice wine, sesame oil, and 1/4 tea spoon of the sugar.
Stir to combine and set aside.
In a large pot, bring the water to a boil over high heat.
Add the tomatoes and cook 1 to 3 minutes or until tomato skins just break.
Remove the tomatoes with a slotted spoon and, when cool enough to handle, peel skins.
Core the tomatoes and cut into 1/2 inch-thick wedges.
Meanwhile, stir 1 teaspoon vegetable oil into the beef mixture.
Heat a wok over high heat until hot but not smoking.
Add the remaining 1 tablespoon vegetable oil and ginger, and stir-fry about 1 minute.
Carefully add the beef mixture, spreading it in the wok.
Cook undisturbed for 1 to 2 minutes, letting the beef begin to brown.
Then, using a metal spatula, stir-fry 1 to 2 minutes or until the beef is browned but still slightly rare.
Transfer beef to a plate and set aside.
Add the tomatoes and the remaining 1 teaspoon sugar to the wok, and stir-fry 1 minute over high heat until the tomatoes begin to soften.
Add the oyster sauce and cold water, cover, and cook 2 to 3 minutes or until tomatoes are just limp.
Add the beef mixture and any juices that have accumulated on the plate and the scallions, and stir-fry 1 minute or until just heated through.
Cut each strip across the grain into 1/4 mch-thick slices.
Place the flank steak in a shallow bowl and sprinkle with the baking soda; stir to combine.
Add the soy sauce, cornstarch, rice wine, sesame oil, and 1/4 tea spoon of the sugar.
Stir to combine and set aside.
In a large pot, bring the water to a boil over high heat.
Add the tomatoes and cook 1 to 3 minutes or until tomato skins just break.
Remove the tomatoes with a slotted spoon and, when cool enough to handle, peel skins.
Core the tomatoes and cut into 1/2 inch-thick wedges.
Meanwhile, stir 1 teaspoon vegetable oil into the beef mixture.
Heat a wok over high heat until hot but not smoking.
Add the remaining 1 tablespoon vegetable oil and ginger, and stir-fry about 1 minute.
Carefully add the beef mixture, spreading it in the wok.
Cook undisturbed for 1 to 2 minutes, letting the beef begin to brown.
Then, using a metal spatula, stir-fry 1 to 2 minutes or until the beef is browned but still slightly rare.
Transfer beef to a plate and set aside.
Add the tomatoes and the remaining 1 teaspoon sugar to the wok, and stir-fry 1 minute over high heat until the tomatoes begin to soften.
Add the oyster sauce and cold water, cover, and cook 2 to 3 minutes or until tomatoes are just limp.
Add the beef mixture and any juices that have accumulated on the plate and the scallions, and stir-fry 1 minute or until just heated through.
