Shangai Style Tomato Beef Stir-Fry

2 servings

Photo by Sandra F.
Adapted from saveur.com

PREP TIME

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minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from saveur.com

Ingredients

  • 8

    oz. flank steak, trimmed and sliced very thinly across the grain

  •  2 tbsp. soy sauce

  •  2 tsp. minced garlic

  •  1 tsp. minced ginger

  •  1 tsp. cornstarch

  •  1 tsp. Chinese cooking wine

  •  2 tsp. canola oil

  •  8 oz. plum tomatoes, cored and cut into 1" pieces

  •  2 tsp. sugar

  •  Cooked white rice, for serving

  •  1⁄4 cup fresh basil leaves, for garnish

Directions

In a bowl, combine beef, soy sauce, garlic, ginger, cornstarch, and wine. Mix well and let sit for about 20 minutes. Heat a 14″ flat-bottomed wok or high-sided skillet over high heat. Add oil and tomatoes and cook until tomatoes begin to break down and release their juice, about 3 minutes. Add marinated beef and sugar, and cook, tossing often, until meat is just cooked through but still tender, about 2 minutes. Serve with rice and garnish with basil leaves.

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