Beef With Tomatoes Recipe
Ingredients
- 1 pound beef sirloin, or round
- 2 tablespoons oyster sauce
- 1 tablespoon light soy sauce
- 1 teaspoon granulated sugar
- 2 teaspoons vegetable oil
- 1 1/4 teaspoons cornstarch
- 4 to 6 medium or large tomatoes
- 2 stalks celery
- 2 spring onions
- 2 slices ginger
- 1 clove garlic, peeled and chopped
- 2 1/2 tablespoons oil, for stir-frying
- 2 teaspoons sugar
- 1/4 teaspoon salt
- 1 tablespoon cornstarch, mixed with 2 tablespoons water, optional
- Salt, to taste
- Freshly ground black pepper, to taste
Instructions
- Gather the ingredients.
- Cut the beef across the grain into thin slices that are approximately 1 1/2 inches long.
- Add the marinade ingredients to a bowl, stir to combine.
- Add the beef, cover and marinate in the refrigerator for 15 minutes.
- Heat a large pot of water to boiling. Scald the tomatoes, plunging them briefly into the boiling water, for about 1 minute.
- Remove the tomato skin and cut each tomato into 4 to 6 equal-sized pieces. If preferred, you can leave out this step, cooking the tomatoes with the skins on.
- Cut the celery and spring onions along the diagonal into sections about the same length as the beef.
- Heat a wok over medium-high to high heat. Add 2 tablespoons of oil to the heated wok. When the oil is hot, add the garlic. Cook briefly until aromatic, then add the beef. Let brown briefly, then stir-fry until it changes color and is 80 percent cooked through. Remove from the wok. Clean out the wok if necessary.
- Heat the wok and 1/2 tablespoon oil. Add the ginger. Stir-fry for a few seconds, then add the celery. Add the tomato. Sprinkle 2 teaspoons sugar and 1/4 teaspoon of salt over top. Cover and bring to a boil.
- Give the cornstarch/water mixture a quick re-stir. Uncover the wok and push the tomatoes up to the side. Add the cornstarch and water mixture in the middle, stirring quickly to thicken.
- Add the meat back into the pan. Mix everything together. Taste and adjust the seasonings if desired. Serve hot over rice.
