Chinese Beef & Tomatoes
Submitted by homecookedmama
Flank steak marinated overnight in soy sauce, dry sherry, and garlic, stir-fried with green peppers and fresh tomato wedges in a glossy cornstarch sauce. Serve over steaming rice for a satisfying Chinese-style dinner.
The secret to this dish is time. Not your time standing at the stove, but the 8 to 10 hours the flank steak spends soaking in soy sauce, dry sherry, garlic, and ginger.
By the time you’re ready to cook, that marinade has worked its way deep into the meat, and the actual stir-fry comes together in under 15 minutes.
Green peppers and onions hit the hot skillet first, then the beef sears quickly before everything simmers in a beefy cornstarch-thickened sauce.
Fresh tomato wedges go in at the very end, just long enough to warm through without falling apart.
Pro Tips
- Start the marinade the night before. This isn’t a recipe where 30 minutes will cut it. The long soak is what makes the beef so flavorful.
- Slice the flank steak on the diagonal across the grain. Pop it in the freezer for 20 minutes first and it practically slices itself.
- Add the tomato wedges last and keep the lid on for only 3 minutes. You want them warm and juicy, not mushy.
- This serves 8, making it a solid choice for feeding a crowd over a big pot of rice.
Ingredients
Directions
Thinly slice beef on the diagonal (for easy slicing, place meat in the freezer until slightly frozen);place in a snug-fitting bowl.
Combine soy sauce, sherry, garlic, and black pepper;pour over meat, tossing to coat completely.
Cover and refrigerate 8 to 10 hours.
In a large skillet or wok, heat oil.
Add green pepper and onion sauté for 2 minutes.
Dissolve bouillon cube in boiling water. Add beef and marinate.
Bring to boiling point. Reduce heat and simmer, covered for 8 minutes.
Blend cornstarch with cold water. Stir into mixture in skillet.
Cook and stir until thickened.
Cut tomatoes into wedges;add to skillet;stir gently.
Cover and simmer, just until tomatoes are hot, about 3 minutes.
Serve hot over rice with scallions, if desired.
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