Tomato Beef

Name: Tomato Beef
Ingredients: 34 lb flank steak; 1 teaspoon rice wine; 1 pinch sugar; 2 tablespoons soy sauce; 1 piece gingerroot, minced; 14 teaspoon pepper; 1 teaspoon cornstarch; 2 tablespoons oil; 14 cup chicken broth; 1 tablespoon soy sauce; 1 teaspoon sesame oil; 1 tablespoon sugar; 2 tablespoons ketchup; 12 cup oil; 12 green onions, sliced; 1 large green pepper, seeded, cut into strips; 2 ripe tomatoes, seeded, cut into wedges

17 ingredients

13 steps

Ingredients

34 lb flank steak
1 teaspoon rice wine
1 pinch sugar
2 tablespoons soy sauce
1 piece gingerroot, minced
14 teaspoon pepper
1 teaspoon cornstarch
2 tablespoons oil
14 cup chicken broth
1 tablespoon soy sauce
1 teaspoon sesame oil
1 tablespoon sugar
2 tablespoons ketchup
12 cup oil
12 green onions, sliced
1 large green pepper, seeded, cut into strips
2 ripe tomatoes, seeded, cut into wedges

Directions

1

Cut flank steak into thin strips about 2 inches long.
2

In a large bowl, combine wine, sugar, soy sauce, ginger, pepper, cornstarch, and oil.
3

Add meat strips and toss to coat.
4

Let marinate for 30 minutes.
5

In a small bowl, combine the broth, cornstarch, soy sauce, sesame oil, sugar and ketchup; set aside.
6

Place wok over high heat and add 1/4 cup of oil.
7

Stir fry beef for 2 to 3 minutes.
8

Remove with a slotted spoon and transfer to a large bowl.
9

Add remaining 1/4 cup of oil and heat.
10

Add green onions and green pepper and stir fry for 1 minute.
11

Add tomatoes and stir-fry for another minute.
12

Add broth mixture and cook for 1 minute, or until it thickens slightly.
13

Add beef and mix well.