Tomato Beef
Recipe Courtesy of Chef Martin Yan


2 tablespoons soy sauce
2 tablespoons dry sherry or Chinese rice wine
2 teaspoons cornstarch
¾ pound flank steak, thinly sliced across the grain

â…“ cup chicken broth
¼ cup ketchup
1 tablespoon soy sauce
1 tablespoon distilled white vinegar
1 teaspoon chili garlic sauce
1 teaspoon sesame oil
2 teaspoons sugar

Other Ingredients
3 tablespoons vegetable oil
1 teaspoon minced garlic
1 small onion, cut into 1-inch squares
1 small green bell pepper, seeded and cut into 1-inch squares
2 medium tomatoes, each cut into 8 wedges
2 ½ teaspoons cornstarch dissolved in 2 tablespoons water

1. Combine the marinade ingredients in a medium bowl. Add the beef, stir to coat, and set aside for 30 minutes. Combine the sauce ingredients in a small bowl; set aside.
2. Place a wok or wide frying pan over high heat until hot. Add 2 tablespoons of the vegetable oil, swirling to coat the sides. Add the beef and stir-fry until barely pink, about 2 minutes. Remove the beef from the wok and add the remaining tablespoon of oil. Add the garlic and onion and cook until the onion is soft and translucent, about 1 minute. Add the bell pepper; stir for 30 seconds. Stir in the tomatoes and the sauce mixture and mix well. Return the beef to the wok and add the cornstarch solution. Cook, stirring, until the sauce boils and thickens.

Serves 4 to 6 as part of a multi-course meal

“Everybody’s Wokking” © 1991 Martin Yan

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