Beef Tomato Chow Yuk Recipe #49568
This recipe was printed in the "Arizona Republic" newspaper.
by James Craig
40 min | 30 min prep
SERVES 4
- 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
- Cut the beef into very thin slices (it cuts better if partially frozen).
- Mix ginger root, garlic, cornstarch, soy sauce, and egg white.
- Add the sliced beef; stir and allow to marinate 5 minutes.
- Put the oil in a preheated skillet or wok; stir fry the meat until the redness is gone.
- Remove the meat and set aside.
- Add the green peppers, celery, and onions to the pan along with the water.
- Cover and cook@ medium heat for 3 minutes.
- Add the ketchup and sugar; cover and cook for 2 minutes.
- Meanwhile, mix cornstarch with 2 tablespoons water; stir into beef mixture and add to the pan.
- Cook until liquid is clear and slightly thickened.
- Add tomatoes; cover and cook just until heated through.
- Serve with steamed rice.
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5 stars