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Nutrition Facts

Serving Size 1 (307g)

Recipe makes 4 servings

Calories 222
Calories from Fat 76 (34%)
Amount Per Serving %DV
Total Fat 8.5g 13%
Saturated Fat 2.5g 12%
Monounsaturated Fat 2.9g
Polyunsaturated Fat 2.3g
Trans Fat 0.0g
Cholesterol 23mg 7%
Sodium 319mg 13%
Potassium 662mg 18%
Total Carbohydrate 22.9g 7%
Dietary Fiber 2.4g 9%
Sugars 17.3g
Protein 14.9g 29%

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Beef Tomato Chow Yuk

Recipe #49568 | 40 min | 30 min prep | add private note

By: James Craig
Dec 22, 2002

This recipe was printed in the "Arizona Republic" newspaper.

SERVES 4 (change servings and units)

Ingredients

  • 1/2 lb flank steak or round steak, trimmed
  • 1 slice fresh gingerroot, peeled and minced
  • 1 clove garlic, crushed
  • 1 teaspoon cornstarch
  • 1 teaspoon soy sauce
  • 1 egg white
  • 1 tablespoon oil
  • 1 medium green pepper, cut into strips
  • 2 stalks celery, sliced
  • 1/2 cup water
  • 1/4 cup ketchup
  • 3 tablespoons sugar (less if tomatoes are very ripe)
  • 1 tablespoon cornstarch
  • 2 tablespoons water
  • 4 medium tomatoes, peeled,seeded and cut into quarters

Directions

  1. 1
    Cut the beef into very thin slices (it cuts better if partially frozen).
  2. 2
    Mix ginger root, garlic, cornstarch, soy sauce, and egg white.
  3. 3
    Add the sliced beef; stir and allow to marinate 5 minutes.
  4. 4
    Put the oil in a preheated skillet or wok; stir fry the meat until the redness is gone.
  5. 5
    Remove the meat and set aside.
  6. 6
    Add the green peppers, celery, and onions to the pan along with the water.
  7. 7
    Cover and cook@ medium heat for 3 minutes.
  8. 8
    Add the ketchup and sugar; cover and cook for 2 minutes.
  9. 9
    Meanwhile, mix cornstarch with 2 tablespoons water; stir into beef mixture and add to the pan.
  10. 10
    Cook until liquid is clear and slightly thickened.
  11. 11
    Add tomatoes; cover and cook just until heated through.
  12. 12
    Serve with steamed rice.

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Featured Reviews for This Recipe

From: Whisk

On Feb 11, 2009

This recipe was awesome. It tasted just like my dad's when he would make it at his chinese restaurant. I added additional vegetables — carrots, snap peas, baby corn and bamboo shoots — and added more water and a bit more ketchup to the recipe to make it saucier. Loved the tangy, sweet sauce; it was perfect with steamed white rice. It was a winner and a keeper.

0 people found this review helpful

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  • From: MrsMM

    On Sep 28, 2006

    This was very tasty, indeed. I was confused as the ingredients don't list onions, but they appear in the instructions.....but no big deal, I added scallions. I will probably modify this recipe some when I make it again, but overall- very tasty and easy.

    1 person found this review helpful

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  • From: dale!

    On May 21, 2003

    Fabulous recipe! I also didn't add the remaining cornstarch and used canned tomatoes. Added beans and some carrot. Delicious!

    3 people found this review helpful

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    From: Bergy

    On Jan 24, 2003

    Excellent recipe I used outside round steak and it was tender, Followed the recipe except for two things I increased the garlic to two large cloves and I omitted the cornstarch and left the sauce runny - Oh yes I used 2 tbs Splenda instead of sugar. This recipe has a colorfuk appearance and a wonderful flavor - Thanks James it's a keeper

    3 people found this review helpful

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  • Read all 5 reviews

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