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: 

TBSP shoyu
TBSP sherry
TBSP canola oil
TSP sugar
1 clove garlic, minced
1 ginger, peeled and finely sliced

Sauce: 

cup chicken stock
1 TBSP shoyu
1 TSP salt
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.