Tomato Beef III

Tomato Beef III
Tomato Beef III

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Ingredients

  • 3/4

    pound flank or tri-tip steak sliced thinly

  • across the grain

  • 1

    tablespoon cornstarch

  • 1

    tablespoon oyster-flavoured sauce

  • 1

    tablespoon soy sauce

  • 2

    teaspoons whiskey

  • 1

    teaspoon minced garlic

  • FOR THE SAUCE:

  • 1/4

    cup ketchup

  • 1 1/2

    teaspoons Chinese rice wine (or dry sherry)

  • 1

    teaspoon soy sauce

  • 1/2

    teaspoon Worcestershire sauce

  • 1

    teaspoon sugar

  • FOR THE DISH:

  • 2

    tablespoons vegetable oil

  • 1/2

    onion sliced thinly

  • 1

    celery stalk trimmed, and sliced thinly

  • 1/2

    green bell pepper cut 1/2" dice

  • 1/2

    cup quartered button mushroom

  • 1

    tomato cut into 8 wedges

  • Hot steamed rice or noodles for serving

Directions

Marinate the beef: Stir the cornstarch, oyster-flavored sauce, soy sauce, whiskey and garlic together in a bowl until blended. Add the flank steak and toss gently to coat. Let stand for 10 minutes. For the Sauce: Stir the ketchup, rice wine, soy sauce, Worcestershire sauce and sugar together in a bowl. For the Dish: Heat a wok over high heat until hot. Add 1 tablespoon of the oil and swirl to coat the sides. Add the beef and stir-fry until no longer pink, 1 1/2 to 2 minutes. Scoop the beef from the wok and set aside. Add the remaining 1 tablespoon of oil to the pan and swirl to coat the sides. Add the onion, celery, bell pepper and mushrooms. Stir-fry until the vegetables are tender-crisp, about 2 minutes. Add the sauce and tomato. Bring to a boil and return the beef to the wok. Cook until the meat is coated with the sauce and heated through, 1 to 1 1/2 minutes. Serve with steamed rice or noodles. This recipe yields 4 servings.

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