Chinese Tomato Beef Print Email

A classic in China, this dish can be whipped up in minutes.

2 TBS soy sauce
2 TBS dry sherry or Chinese rice wine
2 tsp cornstarch

3/4 pound flank steak, thinly sliced across the grain

1/3 cup chicken broth
1/4 cup catsup
1 TBS soy sauce
1 TBS distilled vinegar
1 tsp hot pepper sauce
1 tsp sesame oil
2 tsp sugar

3 TBS canola oil
1 tsp minced garlic
1 small onion, cut into 1 inch squares
1 small green pepper, seeded and cut into 1 inch squares
2 medium tomatoes, each cut into 8 wedges
2 1/2 tsp. cornstarch dissolved in 2 Tbsp. water

Combine the marinade ingredients in a small bowl. Add the beef, stir to coat, and set aside for 30 minutes. Combine the sauce ingredients in a small bowl; set aside.

Place a wok over high heat until hot. Add 2 TBS of the canola oil, swirling to coat sides. Add the beef and stir fry until barely pink, about 2 minutes. Remove the beef, reserve. Add remaining 1 TBS oil to the wok. Add the garlic and onion and cook until the onion is soft, about 1 minute. Add the bell pepper; stir for 30 seconds. Stir in the tomatoes and the sauce mixture and stir well. Return the beef to the wok and add the cornstarch solution. Cook, stirring, until the sauce boils and thickens. Serve 4-6 with rice or noodles.

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