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Cantonese Tomato Beef Recipe

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This recipe for Cantonese Tomato Beef is from The kliemisch Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 pound flank steak, cut against the grain into 14" thick slices
1 1/2 Tablespoons oil
1 onion thickly sliced
2 cloves garlic, chopped

Marinade:
1 Tablespoon soy sauce
1 Tablespoon Chinese rice wine or dry sherry
1 teaspoon corn starch


Sauce:
2 Tablespoons Worcestershire sauce
1/2 Tablespoon soy sauce
1/2 Tablespoon Chinese rice wine or dry sherry
Directions:
Directions:
Marinate the beef: In large bowl, stir together soy sauce,rice wine, and corn starch until the corn starch is dissolved. Toss the sliced beef in the marinade to coat. Let stand for 30 minutes to let the flavors absorb.

Prepare the sauce: In a small bowl, stir together the Worcestershire sauce,soy sauce and the rice wine. Set aside.

Heat oil in wok (or frying pan) over high heat until bead of water sizzles and evaporates. Add 1 Tablespoon of oil and swirl around to coat pan. Add beef and sear until light brown on the outside, but not yet cooked through, about 2 minutes. Scoop beef out and set aside.

Add remaining oil and swirl to coat pan again. add onions and garlic and stir fry until fragrant, about 30 seconds. Add tomatoes and cook for 2 minutes;they should be soft but still sturdy enough to hold their shape. Stir the sauce into the pan. Return the beef to the pan and cook for 1 minute until the beef is cooked through.

Transfer to plate and serve over rice or noodles.
Number Of Servings:
Number Of Servings:
4

 

 

 

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