Wednesday, August 03, 2005

Tomato Beef

I wish I knew where this recipe came from but I copied it from a cookbook that I got from the library. (Maybe Ken Hom?) Anyway, it was a crowd pleaser and couldn't be any easier. The sauce is a thick coating for the meat and vegetables. I think that next time I will add a splash of chicken broth to the sauce as I like a thinner sauce but it is delicious no matter what. Serve it with steamed rice or noodles.

1 tablespoon cornstarch
1 tablespoon oyster sauce
1 tablespoon soy sauce
2 teaspoons whiskey (I didn't have any so used dry sherry)
1 teaspoon minced garlic
3/4 pound flank or tri-tip steak, thinly sliced across the grain.

Marinate the beef: Stir all ingredients but beef together until cornstarch is dissolved. Add beef and toss gently to coat. Let stand 10 minutes.

1/4 cup ketchup
1-1/2 teaspoons Chinese rice wine or dry sherry
1 teaspoon soy sauce
1/2 teaspoon Worcestershire sauce
1 teaspoon sugar

Stir all together in a bowl until the sugar is dissolved.

2 tablespoons vegetable oil
1/2 yellow onion, thinly sliced
1 stalk celery, trimmed and thinly sliced
1/2 green bell pepper, cut into 1/2-inch squares
1/2 cup quartered button mushrooms
1 tomato, cut into 8 wedges

Heat a wok over high heat until hot. Add 1 tablespoon of the oil and swirl to coat the sides. Add the beef and stir-fry until no longer pink, 1-1/2 to 2 minutes. Scoop the beef from the wok and set aside.

Add the remaining 1 tablespoon oil to the wok and swirl to coat the sides. Add onion, celery, bell pepper, and mushrooms. Stir-fry until vegetables arre tender-crisp, about 2 minutes.

Add the sauce and tomato. Bring to a boil, return the beef to the wok, and cook until the meat is coated with the sauce and heated through, 1 to 1-1/2 minutes.

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