Beef Tomato

Name: Beef Tomato
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 4 serving(s)
Ingredients: 2 tablespoons soy sauce; 2 tablespoons chinese rice wine or 2 tablespoons dry sherry; 2 teaspoons cornstarch; 1/2 teaspoon baking powder; 3/4 lb flank steak, thinly sliced across the grain; 1/4 cup low sodium chicken broth; 1/4 cup ketchup; 2 tablespoons hoisin sauce; 1 tablespoon soy sauce; 1 tablespoon Worcestershire sauce; 2 teaspoons sesame oil; 1 teaspoon chili-garlic sauce; 2 tablespoons cooking oil; 1 teaspoon garlic, minced; 1 small onion, cut into 1/2-inch squares; 2 green onions, cut into 1-inch pieces; 3 small tomatoes, peeled and cut into 1-inch cubes; 2 1/2 teaspoons cornstarch, dissolved in; 2 tablespoons water

Submitted by NavyDoc13

"This is a yummy quick stir-fry dish that's common in casual eateries in Hong Kong."

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photo by AlaneD

Ready In:: 20mins
Ingredients:: 19
Serves:: 4

ingredients

2 tablespoons soy sauce
2 tablespoons chinese rice wine or 2 tablespoons dry sherry
2 teaspoons cornstarch
¹⁄₂ teaspoon baking powder
³⁄₄ lb flank steak, thinly sliced across the grain
¹⁄₄ cup low sodium chicken broth
¹⁄₄ cup ketchup
2 tablespoons hoisin sauce
1 tablespoon soy sauce
1 tablespoon Worcestershire sauce
2 teaspoons sesame oil
1 teaspoon chili-garlic sauce
2 tablespoons cooking oil
1 teaspoon garlic, minced
1 small onion, cut into 1/2-inch squares
2 green onions, cut into 1-inch pieces
3 small tomatoes, peeled and cut into 1-inch cubes
2 ¹⁄₂ teaspoons cornstarch, dissolved in
2 tablespoons water

directions

Combine 2 tbs soy sauce, rice wine, 2 tsp cornstarch, baking powder in a bowl. Mix well. Add beef & stir to coat. Let marinate for at least 10 minutes.
Combine broth, ketchup, hoisin, 1 tbs soy, Worcestershire, sesame oil, and chili garlic sauce in a small bowl.
Separate the beef from the cornstarch mixture- save the liquid, you use it for the next step. Place a wok over high heat until hot. Add 1 1/2 tbs oil, swirling to coat sides. Add beef and stir-fry until no longer pink, 1 1/2 to 2 minutes. Remove meat from pan.
Add remaining 1/2 tbs oil to wok, swirling to coat sides. Add garlic, onion, and green onions. Stir-fry for 1 minute. Add tomatoes and sauce, bring to a boil. Return meat to wok. Add cornstarch solution and cook, stirring, until sauce boils and thickens.

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Reviews

Tomato Beef is my wife's favorite Asian style dinner, and this is the closest recipe I have found that matches our tastes. The only exception is the "3 small tomatoes, peeled and cut into 1-inch cubes" I did not peel and did not throw them in until the last possible second, a quick stir (to warm them up) and then serve immediately over rice. (We don't care for mushy tomatoes). Other than that, the flavors were great! Nice Recipe, thank you.

Mr. D
I was a little skeptical, but this was (is, I'm eating it right now) awesome! I used venison because I've got a freezer full of it, otherwise made as written and can't wait to make it again. Thank you for posting!

JDeMarois
I LOVE this recipe! Very delicious and easy to cook.

AlaneD
I really enjoyed this. Even my DH who doesn't like Beef and Tomato that much liked it enough to take leftovers to work the next day. Although there's alot of ingredients, it's not complicated to make and really doesn't take all that long.

FancyFish
This was excellent! The beef was extremely tender, just like takee-outee.. Sauce is fabulous.. 5 stars.. I also want to thank-you for your service to our country :)

steve in FL

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RECIPE SUBMITTED BY

NavyDoc13

I'm currently serving in the Navy and work on a dialysis unit. My parents own a Chinese restaruant. I learned how to cook from both my parents and enjoy sharing the wonderful food with our family and friends.

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