Beef and Tomato Stir-fry

Another classic Cantonese dish is this delicious Beef and Tomato stir-fry! The tender beef is tossed in a gingery & sweet tomato sauce. Every bite of it makes you want more! It's best served with hot steamy white rice so make sure you make extra.

The secret to tenderized beef is to use baking soda and then velvet the beef. Velveting the beef is a very popular Chinese cooking technique that our grandma taught us. This technique involves marinating thin slices of meat in cornstarch, egg white, and oil; it breaks down the proteins and creates a protective coating before dunking it in hot oil before stir-frying.

Ingredients

Servings: 3

• 1 lb Flank steak, cut against the grain , 1/4" inch thick

• 1 Tbsp Cornstarch

• 1 Tbsp Avocado oil (any cooking oil is fine)

• 1 Egg white

• 1 teaspoon Shaoxing rice wine

• 1/2 Tbsp Dark Soy Sauce

• 3 medium ripe Tomatoes, quartered

• 1 Tbsp Ginger, minced

• 5 stalks Scallion, cut 2 inch long

• 2 Tbsp Low Sodium Soy Sauce

• 1 teaspoon Sesame oil

• 4 Tbsp Ketchup

• 1/2 Tbsp Oyster Sauce

• 3 teaspoon Cane sugar or white sugar (add more if necessary)

Instructions

1. Marinate beef with cornstarch, cooking oil, egg white, dark soy sauce, and shaoxing wine for at least 30 mins to an hour.

2. In a wok, heat 1 Tbsp cooking oil on high. Add ginger then place marinated beef in the wok without over lapping. Sear until 90% done (you will still see a bit blood on the meat). Work in batches if necessary. Once done, remove from the wok and set aside.

3. Turn on high heat on the wok and add tomatoes. Add low sodium soy sauce, sesame oil, ketchup, oyster sauce, and sugar. Stir evenly and let simmer for a few minutes until the tomatoes are slightly softened.

4. Add seared beef to the wok and stir fry with the tomato sauce mixture. Continue to cook beef until done. Add more sugar or salt if necessary. Transfer to a plate and serve with rice! Enjoy.

Notes

• For more tender beef, coat beef with 1 teaspoon of baking soda. Let it sit for 5 minutes then thoroughly rinse off with water BEFORE velveting the beef.

• Don't have Shaoxing rice wine? Sherry wine is a good substitute

• Don't like oyster sauce? You can omit it. It will still taste great.

• Add scrambled eggs to the dish to make it a different dish!

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