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Stir-Fried Ginger Tomato Beef

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Tuesday, 15 March 2011
List of viewable recipes from "Stir-Frying to the Sky’s Edge" by Grace Young

Recipe from Stir-Frying to the Sky’s Edge by Grace Young (Simon & Schuster, 2010)

Nominated for a 2011 IACP Cookbook Award and a 2011 James Beard Cookbook Award in the International category. For a list of all the finalists check out the our IACP Finalists' Guide and James Beard Finalists' Guide.

ImageWhen I was a child, my mother would often make this dish. A few winters ago, I was frustrated to find unripe but costly tomatoes in the market. Since my mom’s recipe calls for tomatoes that are blanched and peeled, I decided to try making the recipe with peeled canned tomatoes. To my shock, the dish was even tastier. The quality of the canned tomatoes was far superior to tasteless winter tomatoes, and the tomato juices contributed even more flavor. This is saucier than most stir-fries and guarantees that more rice will be eaten.

  • 12 ounces lean flank steak
  • 2 tablespoons minced ginger
  • 1 tablespoon soy sauce
  • 2 tablespoons Shao Hsing rice wine or dry sherry
  • 2 teaspoons cornstarch
  • 3/4 teaspoon sugar
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground pepper
  • 3 teaspoons sesame oil
  • 1 teaspoon dark soy sauce
  • 1 tablespoon peanut or vegetable oil
  • One 14.5-ounce can whole peeled tomatoes in juice
  • 4 scallions, halved lengthwise and cut into 2-inch sections

1. Cut the beef with the grain into 2-inch-wide strips. Cut each strip across the grain into 1/4-inch-thick slices. In a medium bowl combine the beef, ginger, soy sauce, 1 tablespoon of the rice wine, cornstarch, 1/4 teaspoon of the sugar, salt, and pepper. Stir to combine. Stir in 1 teaspoon of the sesame oil. In a small bowl combine the dark soy sauce, the remaining 1 tablespoon rice wine, and the remaining 2 teaspoons sesame oil.

2. Heat a 14-inch flat-bottomed wok or 12-inch skillet over high heat until a bead of water vaporizes within 1 to 2 seconds of contact. Swirl in the peanut oil, carefully add the beef, and spread it evenly in one layer in the wok. Cook undisturbed 1 minute, letting the beef begin to sear. Then, using a metal spatula, stir-fry 1 minute, or until the beef is lightly browned but not cooked through. Transfer the beef to a plate.

3. Add the tomatoes with their juice to the wok, sprinkle on the remaining 1¨M2 teaspoon sugar, and bring to a boil, breaking each tomato into two or three pieces with the spatula. Swirl the dark soy sauce mixture into the wok. Return the beef with any juices that have accumulated to the wok, add the scallions, and stir-fry 1 minute or until the beef is just cooked through and the sauce is slightly thickened.

Serves 2 as a main dish with rice or 4 as part of a multicourse meal.

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Last Updated ( Thursday, 24 March 2011 )
 
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