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Beef and Tomato – Cooking, Immakulate Style!

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Beef and Tomato

What do you get when you toss beef and tomatoes? You get a classic Hong Kong dish. It is a simple Asian recipe that you can not go wrong.  Best served on top of steam rice.

Ingredients
1 pound flank steak, very cold
1 pound ripe tomatoes, cut into large chunks
4 oz yellow onion
2 teaspoons dark sesame oil
2 tablespoons vegetable oil
1 bunch scallions, cut into 2-inch long pieces, whites and greens kept separate
2-inch piece fresh ginger, peeled and chopped
1 tablespoon hoisin sauce

Marinade:
2 tablespoons dry sherry or rice wine
2 tablespoons soy sauce
1 1/2 teaspoons cornstarch
1 teaspoon sugar

Preparation Time: 15 minutes and 30 minute for meat
Cooking Time: 5 minutes
Dificultly Level: Low

Preparation:
1. Trim any extra fat from the steaks.
2. Cut the steak into 1 ½ inch wide pieces. Slice beef pieces against the grain into ¼ inch thick pieces.
3. Wash and slice the tomatoes lengthwise in half and then into quarters.
4. Cut each quarter in half, crosswise (each tomato cuts into 8 chunks).
5. Cut onion into 1 inch chunks.
6. Peel and finely grate the ginger root.
7. In a bowl, combine the beef with the marinade ingredients.
8. Mix together thoroughly and set aside.

To Cook:
1. Heat oil in a non-stick wok or large frying pan over medium-high heat.
2. When the oil is hot, brown onions for a few seconds.
3. Add beef. Cook and stir for approximately 2 minutes until the beef is medium rare.
4. Transfer to a bowl
5. Add the remaining oil.
6. Add ginger and garlic as you stire until fragrant.
7. Add scallion greens and tomatoes, stir and mix well for a few seconds.
8. Add 1 teaspoon sesame oil and ¼ teaspoon salt.
9. Cook and stir for another one minutes until the tomatoes are slightly cooked and the skin begins to wrinkle.
10. Return the beef, add hoisin sauce and cook.
11. Sire until thick and season to taste. Serve hot.

Adaptation: www.foodnetwork.com

By |October 3rd, 2012|Categories: Beef|Comments Off on Beef and Tomato

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