Beef Tomato Stir-fry
This beef tomato stir-fry method comes from old memories of my mother's backyard garden, late summer tomatoes, and a hot wok. Mix well, and set aside for 30 minutes to 1 hour.
- 1 pound flank steak ((sliced into ¼-inch/6mm thick pieces))
- 1 tablespoon water
- 2 teaspoons cornstarch
- 1/4 teaspoon baking soda
- 1 teaspoon neutral oil ((such as vegetable, canola, or avocado oil))
- 2 teaspoons oyster sauce
- 2 tablespoons soy sauce
- 1 teaspoon sugar ((or to taste))
- ½ teaspoon sesame oil
- 1/8 teaspoon white pepper
- 2 tablespoons neutral oil ((such as vegetable, canola, or avocado oil; divided))
- 2 slices ginger ((1/8-inch/3mm thick; 2 slices = about 4g))
- 1 clove garlic ((finely minced))
- ¼ cup shallot ((sliced))
- 1 scallion ((cut on an angle into 2-inch/5cm pieces at an angle; white and green parts separated) )
- 2 tablespoons ketchup
- 2 pounds ripe tomatoes (cut into bite-size wedges (2 pounds/900g = 4 to 5 large tomatoes))
- 1 tablespoon Shaoxing wine
- 1 1/2 teaspoons cornstarch ((mixed with 1 tablespoon water))
- In a medium bowl, add the sliced beef, water, cornstarch, baking soda, oil, and oyster sauce. Mix well, and set aside for 30 minutes to 1 hour. Also, combine all the ingredients for the sauce base—the soy sauce, sugar, sesame oil, and white pepper—in a separate bowl. Set aside.
- Add 1 tablespoon of oil to coat the wok and heat until just smoking. Spread the beef around the wok and sear for 1 minute until 80% done and remove from the wok. Set aside.
- Heat another tablespoon of oil in the wok over medium heat. Add the ginger slices, and let caramelize for 10 seconds. Turn the heat up to high, and add the minced garlic, shallot, and the white portions of the scallion. Toss for 10 seconds. Add the ketchup, and fry for 30 seconds, until fragrant.
- Next, add the tomato wedges to the wok. Spread them around the wok in an even layer, and let sear for 15 seconds. Add the Shaoxing wine, and stir-fry the mixture for another 10 seconds. Now push everything to one side of the wok.
- On the cleared space of the wok, add the sauce base. Stir until bubbling to meld the flavors together.
- Now it's time to add the beef (along with any beef juices) back to the wok. Stir–fry everything on high heat until mixed well and sizzling (about 20 seconds). Be sure not to overcook the tomatoes, or they will disintegrate into the sauce!
- Toss in the remaining scallion greens, and add the cornstarch slurry a little at a time until the sauce is thickened to your liking. Let the sauce cook for 15 seconds after adding the last bit of the cornstarch slurry to ensure the starch is cooked. Plate and serve immediately with steamed rice!
As well, combine all the elements for the sauce base—the soy sauce, sugar, sesame oil, and white pepper—in a separate bowl. Add 1 tablespoon of oil to coat the wok and heat until just smoking.
Spread the beef around the wok and sear for 1 minute until 80% done and remove from the wok. Heat another tablespoon of oil in the wok over medium heat.
Add the ginger slices, and let caramelize for 10 seconds. Turn the heat up to high, and add the minced garlic, shallot, and the white portions of the scallion. Add the ketchup, and fry for 30 seconds, until fragrant.
Spread them around the wok in an even layer, and let sear for 15 seconds. Add the Shaoxing wine, and stir-fry the mixture for another 10 seconds.
On the cleared space of the wok, add the sauce base. Stir until bubbling to meld the flavors together.
Now it's time to add the beef (along with any beef juices) back to the wok. Stir–fry everything on high heat until mixed well and sizzling (about 20 seconds).
Be sure not to overcook the tomatoes, or they will disintegrate into the sauce! Toss in the remaining scallion greens, and add the cornstarch slurry a little at a time until the sauce is thickened to your liking. Let the sauce cook for 15 seconds after adding the last bit of the cornstarch slurry to ensure the starch is cooked.
Plate and serve immediately with steamed rice!
