Tomato beef

Yield: 4 servings

Measure Ingredient
½ pounds Flank Steak, thin slices
3 eaches Tomatoes
2 eaches Green Onions
1 teaspoon Soy sauce, light
1½ teaspoon Wine
1½ teaspoon Water
3 tablespoons Tomato ketchup
1 teaspoon Sugar
½ teaspoon Vinegar
1 each Garlic clove (chopped)
2 tablespoons Oil
½ teaspoon Oil
½ teaspoon Sesame oil
½ teaspoon Cornstarch
1 pinch Pepper and salt
½ teaspoon Cornstarch in 1 t water



Marinate beef slices for 30 minutes. Heat wok with 2 T oil and garlic for 30 seconds, add beef, cook for 1½ to 2 minutes, remove and drain oil. Set aside.

Heat wok, high, add tomato wedges and stir for 2 minutes, then add sauce mixture. Thicken if too watery. Return beef and stir well and serve hot.

Serve immediately.

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