Beef with Tomato & Green Peppers
Submitted by Wordkraft
Chinese-style wok beef with fresh tomatoes and green peppers in a soy-wine glaze, ready in 30 minutes. The tomatoes cook down into a natural sweet-savory sauce that clings to every slice.
YIELD
5 servingsPREP
20 minCOOK
10 minREADY
30 minThis is the dish that every Chinese home cook has in their back pocket. Thin slices of round steak, a screaming-hot wok, fresh tomatoes that melt into their own sauce, and crisp green peppers that still have some bite.
The technique here is everything. The beef gets a quick three-minute sear, then comes out of the wok so it stays tender while the tomatoes break down with a touch of sugar into a glossy, natural sauce.
Back in goes the beef for one final toss with cornstarch to thicken, and it’s on the table before the rice cooker even clicks off.
Kitchen Tips
- Always slice the beef across the grain into thin pieces. Cutting with the grain makes it chewy no matter how fast you cook it.
- Get the wok oil smoking hot before the beef goes in. Speed is what keeps it tender.
- Pull the beef out after exactly three minutes. Leaving it in the wok with the vegetables is the fastest way to ruin the texture.
- Use ripe, in-season tomatoes for the juiciest, most flavorful sauce. Out-of-season tomatoes will need a bit more sugar to compensate.
Ingredients
Directions
- Carefully slice beef into thin bite size pieces about 1×1". Be sure you slice beef across the grain, otherwise the beef will become tough after cooking.
Marinate meat in soya sauce, wine, salt for a few minutes.
In the meantime slice tomatoes, green peppers, onion; mince garlic.
Make up corn starch solution.
Have sugar on hand.
Heat oil up in wok until smoking. Stir fry beef quickly in it for no longer than 3 minutes. Remove beef to a platter. Reserve. (If beef is allowed to remain cooking in wok with other ingredients, it will become hard and tough.)
Add green peppers and tomatoes to wok. Add sugar, cook tomatoes down until juice forms in bottom of wok (about 3 to 5 minutes cooking time).
Add beef back into wok. Stir all ingredients up so that it is mixed.
Add corn starch solution, cook 1 minute. Shut burner off, serve dish immediately.
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