Asian Tomato Beef Food

BEEF WITH TOMATOES RECIPE

Steps:

• Gather the ingredients.
• Cut the beef across the grain into thin slices that are approximately 1 1/2 inches long.
• Add the marinade ingredients to a bowl, stir to combine.
• Add the beef, cover and marinate in the refrigerator for 15 minutes.
• Heat a large pot of water to boiling. Scald the tomatoes, plunging them briefly into the boiling water, for about 1 minute.
• Remove the tomato skin and cut each tomato into 4 to 6 equal-sized pieces. If preferred, you can leave out this step, cooking the tomatoes with the skins on.
• Cut the celery and spring onions along the diagonal into sections about the same length as the beef.
• Heat a wok over medium-high to high heat. Add 2 tablespoons of oil to the heated wok. When the oil is hot, add the garlic. Cook briefly until aromatic, then add the beef. Let brown briefly, then stir-fry until it changes color and is 80 percent cooked through. Remove from the wok. Clean out the wok if necessary.
• Heat the wok and 1/2 tablespoon oil. Add the ginger. Stir-fry for a few seconds, then add the celery. Add the tomato. Sprinkle 2 teaspoons sugar and 1/4 teaspoon of salt over top. Cover and bring to a boil.
• Give the cornstarch/water mixture a quick re-stir. Uncover the wok and push the tomatoes up to the side. Add the cornstarch and water mixture in the middle, stirring quickly to thicken.
• Add the meat back into the pan. Mix everything together. Taste and adjust the seasonings if desired. Serve hot over rice.

CHINESE BEEF AND TOMATOES

Steps:

• Thinly slice beef on the diagonal (for easy slicing,place meat in the freezer until slightly frozen);place in a snug-fitting bowl.
• Combine soy sauce,sherry,garlic,and black pepper;pour over meat,tossing to coat completely.
• Cover and refrigerate 8 to 10 hours.
• In a large skillet or wok,heat oil.
• Add green pepper and onion saute for 2 minutes.
• Dissolve bouillon cube in boiling water.
• Add beef and marinate.
• Bring to boiling point.
• Reduce heat and simmer,covered for 8 minutes.
• Blend cornstarch with cold water.
• Stir into mixture in skillet.
• Cook and stir until thickened.
• Cut tomatoes into wedges; add to skillet;stir gently.
• Cover and simmer, just until tomatoes are hot,about 3 minutes.
• Serve hot over rice with scallions,if desired.