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Beef Tomato

Author Thelma Chang

Ingredients

  • 1 lb beef (sliced)
  • 1/8 tsp Baking Soda
  • 1/4 tsp sugar
  • 1 tsp Sesame oil, Oyster sauce and Shoyu sauce
  • 1 tsp cornstarch
  • 1/2 1 egg white (to seal meat juices in)
  • finely chopped piece of Ginger
  • 2 cloves Garlic
  • 2 round onions, slice and cut in 8ths
  • 4 firm Tomatoes, sliced in 4ths
  • Bell Peppers, sliced in 8ths

Optional

  • 2 stalks celery and leaves
  • leaf Onion

Cornstarch Gravy

  • 1 TB cornstarch
  • 1 cup water
  • 1 TB Shoyu (add more if needed for coloring)

Instructions

  1. Marinate Beef with baking soda, sugar, oils, cornstarch and egg white

  2. Heat Wok or shallow pot.

  3. Add enough oil to cover bottom of pot so that meat won't stick to pan.

  4. Pan fry chopped garlic and ginger

  5. Add marinated meat and if meat is too dry, add 1/4 or 1/2 cup water.

  6. Pan fry until meat turns color or half cooked.

  7. Take meat out of pan.

  8. In the leftover gravy: Add round onions, bell peppers and celery.

  9. When these vegetables are partly done (they need to be crisp and the green color still remains).

  10. Add tomatoes and cornstarch gravy.

  11. When the gravy boils, turn off the fire.

  12. Add meat.

  13. The heat of the gravy will cook the rest of the half cooked meat.

  14. Onions, peppers, and celery should still be crisp when done.

  15. The tomatoes should be still firm and not smashed.

  16. Add optional leaf onion.