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Shangai Style Tomato Beef Stir-Fry

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2 servings

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Rate this recipe 4.4/5 (10 Votes)

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

Details

Adapted from saveur.com

Preparation

Step 1

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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