- 1
Ingredients
- 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
Preparation
Step 1
Homestyle Tomato Beef Stir-fry | SAVEUR
Homestyle Tomato Beef Stir-fry
Home cook Eatty Du uses fresh basil to garnish this classic Shanghainese stir-fry. This recipe first appeared along with Andrea Sun's story
Stir-Fry
1. In a bowl, combine beef, soy sauce, garlic, ginger, cornstarch, and wine. Mix well and let sit for about 20 minutes.
2. 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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Andrea: The southern Chinese method would be to stir-fry the beef separately, then incorporated into the tomato, ginger, garlic, and long pieces of green onion which were stir-fried with vinegar and sugar mixture. I also add slices of fried egg in my version, as well as a tbsp of ketsup to balance the sweet and sour. One of our family favourites with lots of rice!