Tomato Beef

  • images/tomato_beef.jpg

Makes 4-6 servings


  • 2 tablespoons soy sauce
  • 2 tablespoons Chinese rice wine or dry sherry
  • 2 teaspoons cornstarch

  • 3/4 pound flank steak, thinly sliced across the grain


  • 1/3 cup chicken broth
  • 1/4 cup catsup
  • 1 tablespoon soy sauce
  • 1 tablespoon distilled white vinegar
  • 1 teaspoon hot pepper sauce
  • 1 teaspoon sesame oil
  • 2 teaspoons sugar

  • 3 tablespoons cooking oil
  • 1 teaspoon minced garlic
  • 1 small onion, cut into 1-inch squares
  • 1 small green bell pepper, seeded and cut into 1-inch squares
  • 2 medium tomatoes, each cut into 8 wedges
  • 2-1/2 teaspoons cornstarch mixed with 2 tablespoons water


  1. Combine marinade ingredients in a medium bowl. Add beef, stir to coat and let stand for 30 minutes. Combine sauce ingredients in a small bowl; set aside.
  2. Place a wok or wide frying pan over high heat until hot. Add 2 tablespoons of the cooking oil, swirling to coat sides. Add beef and stir-fry until barely pink, about 2 minutes. Remove beef from wok and add remaining one tablespoon oil. Add garlic and onion and cook until onion is soft and translucent, about 1 minute. Add bell pepper; cook for 30 seconds. Stir in tomatoes and sauce mixture and mix well. Return beef to wok and add cornstarch solution. Cook, stirring, until sauce boils and thickens.