Beef Tomato Stir-Fry

BEEF TOMATO STIR-FRY

Our family’s favorite meal at the end of the summer was this beef and tomato stir fry served with hot, steaming rice. Back when we were youngsters and eating this dish, we enjoyed the combination of meaty beef with tomato sauce, and you can understand why when you cook it! In fact, as a kid, this was my favorite flavor combination.

Soy sauce and ketchup form the foundation of this dish, which is then thickened with juicy tomato wedges and finished with fresh basil leaves. It’s safe to say that this recipe for beef and tomato stir-fry is kid-friendly (it worked for me!) and definitely qualifies as comfort food (it’s like a Cantonese version of gravy!). In addition, it takes only 30 minutes to prepare (and only because you NEED to have the rice as a base for this dish; rice can take a bit longer to cook depending on your rice cooker).

Despite the fact that this recipe reminds me of my youth, you may make delicious use of those overripe tomatoes and satisfy your tomato cravings if you so desire! This time of year, people around the country are enjoying juicy tomatoes in their salads, roasting them in ratatouille pasta, or canning them for later. This year, consider serving it as your final meal of the season. Head to your local farmers market if you don’t have any tomatoes in your garden for this recipe! It’s a mistake you’ll make again and again.

INGREDIENTS:

BEEF AND MARINADE:

• 450g of sliced flank steak
• 1 tablespoon of cornstarch
• 1 teaspoon of oil
• ¼ teaspoon of salt

SAUCE BASE:

• 2 tablespoons of ketchup
• 2 tablespoons of light soy sauce
• 1½ teaspoons of sugar
• ½ teaspoon of sesame oil
• ground white pepper

REST OF THE DISH:

• 4-5 large tomatoes, cut into wedges
• 2 tablespoons vegetable or canola
• 2 slices ginger
• 1 scallion
• 1 tablespoon of Shaoxing wine
• 1 clove finely minced garlic
• ¼ cup of sliced shallot
• 1/2 tablespoon of cornstarch

INSTRUCTIONS:

1. In a bowl, combine the meat, cornstarch, oil, and salt. Set up an hour for this. Also, in a separate bowl, combine all of the ingredients for the sauce foundation. Set aside for later.
2. A tablespoon of oil should be added to the wok and heated until it’s just starting to smoke. Remove the meat from the wok after 1 minute of cooking, when it is around 80% done. Set aside for later.
3. Another tablespoon of oil should be added to the wok and heated over medium-high heat. Caramelize the ginger slices for 10 seconds before serving. Add the minced garlic, shallot, and the white parts of the scallion to the pan and turn the heat up to high. For ten seconds, toss the ball.
4. Stir in the tomato slices and cook for a few minutes. Allow 15 seconds for them to sear after spreading them out evenly in the wok. Stir in the Shaoxing wine and continue cooking for another 10 seconds. Afterward, move everything to one side of the pan.
5. Add the sauce base to the wok’s empty space. Over medium heat, whisk the mixture often until it reaches the desired texture.
6. The steak and any fluids in the bowl can now be added to the wok. Stir-fry everything until it’s well-combined and sizzling on high heat (about 20 seconds). In order to avoid a runny sauce, be careful not to overcook your tomatoes.
7. Incorporate the remaining scallions into the sauce and gradually add the cornstarch slurry until the sauce is thick enough for your taste. To ensure that the cornstarch slurry is fully cooked, boil the sauce for an additional 15 seconds after adding the last amount. Serve right away on a large bed of rice!