TOMATO BEEF

Categories: Beef, Chinese, March2011, Stir-Fry, Tomatoes

Ingredients

• 1/2 pound flank steak
• 2 tsp oyster sauce
• 2 tsp rice vinegar
• 1/2 tsp cornstarch
• 2 tomatoes
• 1/4 cup chicken broth
• 1 Tbs dark soy sauce
• 1 tsp sugar
• 2 Tbs vegetable oil
• 2 slices ginger

Directions

1. 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 wine, and cornstarch. Marinate the beef for 15 minutes.

2. 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.

3. 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.

4. 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.

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