Beef and Tomato Stir-Fry
Growing up, our family had a very large garden filled with tomatoes and many other vegetables. One of the ways we’d enjoy eating the flavorful juicy tomatoes would in this homestyle beef and tomato dish. Marinating the beef with a cornstarch mixture ensures that the meat will be tender and juicy after cooking. My mom would usually slice the fresh ginger into very thin matchsticks, however, the ginger in this recipe has been left in large slices to make it easier to spot them after cooking and set aside, if desired. Be sure to stir-fry the tomatoes gently so they still retain some of their shape and texture. Serve with hot cooked rice.
1. Beef: Combine beef, cornstarch, soy sauce, pepper and oil in a bowl, stirring to coat beef well. Cover and refrigerate for 20 minutes.
2. Sauce: Whisk together ¾ cup (175 mL) water, ketchup, soy sauce, oyster sauce, cornstarch and sesame oil in a bowl; set aside.
3. Stir-fry: Heat 1 tbsp (15 mL) oil over medium-high heat in a large nonstick skillet. Add half of the beef, spread out in a single layer and fry for 2 minutes without stirring; stir and cook for 30 seconds (the beef will still be pink). Transfer to a plate and set aside. Repeat with remaining beef.
4. Return skillet to medium-high heat and add remaining 1 tbsp (15 mL) oil. Add onion and stir-fry for 3 minutes. Add ginger and garlic and stir-fry for 20 seconds. Add tomatoes, cook for 2 minutes, gently stirring occasionally. Stir sauce mixture to combine, add to skillet, cook, stirring gently for 1 minute or until sauce is bubbling.
5. Return beef and any accumulated juices to skillet, gently stir-fry for 1 minute, or until beef is cooked through. Remove from heat and stir in green onions.
Freeze the beef for about 20 minutes, or until firm, for easier slicing.
By cooking the beef strips on one side for 2 minutes, then a quick stir for 30 seconds, it creates a flavour that is closer to mimicking the wok flavours in Asian cooking.
Ingredients
Directions
1. Beef: Combine beef, cornstarch, soy sauce, pepper and oil in a bowl, stirring to coat beef well. Cover and refrigerate for 20 minutes.
2. Sauce: Whisk together ¾ cup (175 mL) water, ketchup, soy sauce, oyster sauce, cornstarch and sesame oil in a bowl; set aside.
3. Stir-fry: Heat 1 tbsp (15 mL) oil over medium-high heat in a large nonstick skillet. Add half of the beef, spread out in a single layer and fry for 2 minutes without stirring; stir and cook for 30 seconds (the beef will still be pink). Transfer to a plate and set aside. Repeat with remaining beef.
4. Return skillet to medium-high heat and add remaining 1 tbsp (15 mL) oil. Add onion and stir-fry for 3 minutes. Add ginger and garlic and stir-fry for 20 seconds. Add tomatoes, cook for 2 minutes, gently stirring occasionally. Stir sauce mixture to combine, add to skillet, cook, stirring gently for 1 minute or until sauce is bubbling.
5. Return beef and any accumulated juices to skillet, gently stir-fry for 1 minute, or until beef is cooked through. Remove from heat and stir in green onions.
Freeze the beef for about 20 minutes, or until firm, for easier slicing.
By cooking the beef strips on one side for 2 minutes, then a quick stir for 30 seconds, it creates a flavour that is closer to mimicking the wok flavours in Asian cooking.
