Ingredients
-
2
-
2
-
2
-
1/2
-
3/4
-
1/4
-
1/4
-
2
-
1
-
1
-
-
-
-
-
Directions
Beef Tomato, This is a yummy quick stir-fry dish that’s common in casual eateries in Hong Kong., 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., I was a little skeptical, but this was (is, I’m eating it right now) awesome! 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!
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Steps
|
1
Done
|
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. |
|
2
Done
|
Combine Broth, Ketchup, Hoisin, 1 Tbs Soy, Worcestershire, Sesame Oil, and Chili Garlic Sauce in a Small Bowl. |
|
3
Done
|
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. |
|
4
Done
|
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. |
