Ingredients
- 2 Tbsp. veg. oil
- 1 tsp chopped garlic
- 1 sm onion, cut into 1/2 inch squares
- 2 x green onions, cut into 1 inch pcs
- 3 sm tomatoes, peeled and cut into 1 inch cubes
- 2 1/2 tsp cornstarch dissolved in 2 Tbsp. water
- 2 Tbsp. soy sauce
- 2 Tbsp. Chinese rice wine or possibly dry sherry
- 2 tsp cornstarch
- 3/4 lb flank steak, thinly sliced across the grain
- 1/4 c. chicken broth
- 1/4 c. ketchup
- 2 Tbsp. hoisin sauce
- 1 Tbsp. soy sauce
- 1 Tbsp. Worcestershire sauce
- 2 tsp sesame oil
- 1 tsp chili garlic sauce
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Beef With Tomatoes
Servings: 1
Directions
- Combine marinade ingredients in a bowl. Add in beef and stir to coat. Let stand for 10 min. Combine sauce ingredients in a bowl.
- Place a wok over high heat till warm. Add in 1 1/2 Tbsp. oil, swirling to coat sides. Add in beef and stir-fry till no longer pink, 1 1/2 to 2 min.
- Remove meat from pan.
- Add in remaining 1/2 Tbsp. oil to wok, swirling to coat sides. Add in garlic, onion, and green onions; stir-fry for 1 minute. Add in tomatoes and sauce; bring to a boil. Return meat to wok. Add in cornstarch solution and cook, stirring, till sauce boils and thickens.
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