Tomato ginger steak
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | 500 gram ski steak | |
| 1 | Onion | |
| 2 | Cloves garlic | |
| 1 | 400 gram can tomatoes | |
| 1 | Green or red pepper | |
| 2 | tablespoons | Soy sauce |
| 1 | teaspoon | Grated fresh ginger |
| 1 | teaspoon | Grated lemon rind |
| 2 | teaspoons | Sugar |
| ¼ | cup | Beef stock |
| 1 | tablespoon | Chilli sauce |
| 1 | tablespoon | Cornflour |
| 2 | tablespoons | Oil |
| 1 | cup | Roasted peanuts |
Directions
GARNISH
Remove any fat from steak and cut meat into long ½ cm thick strips.
Peel onion and chop roughly.
Crush garlic and chop roughly.
Drain tomatoes.
Cut pepper in half, remove seeds and slice flesh finely.
Mix soy sauce, ginger, lemon rind, sugar, beef stock, chilli sauce and cornflour together.
Heat oil in a large frying pan. Quickly stir fry steak in batches cooking until meat just looses its pink colour.
Place on a heated ovenproof dish.
Fry onion and garlic, add tomatoes and pepper slices.
Return meat to frying pan with soy sauce mixture. Cook briefly for 4 to 5 minutes until sauce is bubbling and has thickened.
Serve with noodles and garnish with roasted peanuts.
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