Beef Tomato

Total Time: 20 mins Preparation Time: 15 mins Cook Time: 5 mins

Ingredients

• Servings: 4
• 2 tablespoons soy sauce
• 2 tablespoons chinese rice wine or 2 tablespoons dry sherry
• 2 teaspoons cornstarch
• 1/2 teaspoon baking powder
• 3/4 lb flank steak, thinly sliced across the grain
• 1/4 cup low sodium chicken broth
• 1/4 cup ketchup
• 2 tablespoons hoisin sauce
• 1 tablespoon soy sauce
• 1 tablespoon worcestershire sauce
• 2 teaspoons sesame oil
• 1 teaspoon chili-garlic sauce
• 2 tablespoons cooking oil
• 1 teaspoon garlic, minced
• 1 small onion, cut into 1/2-inch squares
• 2 green onions, cut into 1-inch pieces
• 3 small tomatoes, peeled and cut into 1-inch cubes
• 2 1/2 teaspoons cornstarch, dissolved in
• 2 tablespoons water

Recipe

• 1 combine 2 tbs soy sauce, rice wine, 2 tsp cornstarch, baking powder in a bowl. mix well. add beef & stir to coat. let marinate for at least 10 minutes.
• 2 combine broth, ketchup, hoisin, 1 tbs soy, worcestershire, sesame oil, and chili garlic sauce in a small bowl.
• 3 separate the beef from the cornstarch mixture- save the liquid, you use it for the next step. place a wok over high heat until hot. add 1 1/2 tbs oil, swirling to coat sides. add beef and stir-fry until no longer pink, 1 1/2 to 2 minutes. remove meat from pan.
• 4 add remaining 1/2 tbs oil to wok, swirling to coat sides. add garlic, onion, and green onions. stir-fry for 1 minute. add tomatoes and sauce, bring to a boil. return meat to wok. add cornstarch solution and cook, stirring, until sauce boils and thickens.