Braden Family Cookbook

Chuck Braden

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BEEF TOMATO                                                        Basic

S. Choy inspired 

Serves 2 

8 oz. beef cut cross grain for stir fry

1 TBSP canola oil

2 medium tomatoes cut into wedges

1 green pepper cut into strips

1 small onion cut into strips

4 green onions cut into 1” lengths

1 stalk celery cut thinly on the diagonal

Salt and pepper to taste

Marinade: 

½ TBSP shoyu

½ TBSP sherry

½ TBSP canola oil

¾ TSP sugar

1 clove garlic, minced

1“ ginger, peeled and finely sliced

Sauce: 

½ cup chicken stock

1 TBSP shoyu

1 TSP salt

½ TBSP cornstarch

1 TSP brown sugar

1 TSP oyster sauce (the oriental kind)

Combine meat and marinade ingredients, rub into meat, let sit 28 minutes. 

Stir fry beef in 1 TBSP oil in wok or big heavy bottom fry pan until just medium rare.  Remove meat and set aside. 

Add vegetables to pan and stir-fry for about 3 minutes – until onions translucent.  Add sauce to vegetables and cook until it comes to a boil and thickens.  Add meat and tomato wedges to sauce.  Add salt and pepper to taste.  Tomatoes should be just warmed through – cooked slightly. 

Serve with brown or white rice.