Tomato Beef
Tomato Beef is a classic home-cooked Cantonese dish. It would go very nicely with Stir-Fried Celery or any other stir-fried green vegetable.
INGREDIENTS | SERVES 2 to 4
- ½ pound flank steak
- 2 teaspoons oyster sauce
- 2 teaspoons rice vinegar
- ½ teaspoon cornstarch
- 2 tomatoes
- ¼ cup chicken broth
- 1 tablespoon dark soy sauce
- 1 teaspoon sugar
- 2 tablespoons vegetable oil
- 2 slices ginger
Cut the beef across the grain into thin strips approximately 2 inches long. Place the beef in a bowl and add the oyster sauce, rice vinegar, and cornstarch. Marinate the beef for 15 minutes.
Peel the tomatoes if desired. Cut each tomato into 6 wedges, and then cut these in half. Combine the chicken broth, dark soy sauce, and sugar in a bowl. Set aside.
Heat a wok or skillet on medium-high heat until it is nearly smoking. Add the oil. When the oil is hot, add the slices of ginger. As soon as the ginger sizzles, add the beef, laying it flat in the pan. Let sear (brown) briefly, then stir-fry the meat, stirring and tossing until it is no longer pink.
Push the beef to the sides of the wok or skillet. Add the tomatoes in the middle. Stir-fry for a minute, then add the sauce ingredients. Bring to a boil. Serve hot.
Easy Tomato Peeling
Tomatoes are difficult to peel the same way you'd peel other vegetables. To make it easier to remove the peel from tomatoes, blanch them briefly in boiling water first. Just make sure not to blanch the tomatoes too long, or they will turn mushy.
