Cooking With David

David Maciel

Sponsored by Ray’s Food Place

Asian Tomato Beef

Tomato beef is a classic Chinese restaurant lunch dish over rice or rice noodles. The ingredients are easy to find. I use top round cut of beef, but any lean beef cut will work.

2Tbsp soy sauce
2 Tbsp dry sherry vermouth or rice wine
2 tsp cornstarch
¾ pound of lean beef sliced thin into bite size pieces
3Tbsp vegetable oil
1 tsp minced garlic
1 small onion, cut into quarters
1 small green bell pepper seeded and quartered
2 medium tomatoes cut into 8 wedges
2 tsp cornstarch dissolved into 2 Tbsp water

1/3 cup chicken broth
¼ cup catsup
1 Tbsp soy sauce
1 Tbsp distilled white vinegar
1 tsp hot sauce
1 tsp sesame oil
2 tsp sugar

Let’s cook
Combine the marinade in a bowl and add the beef and set aside. Place the wok or pan with a good working surface over high heat until hot. Add the oil and stir fry the beef until barely pink remove and set aside
Add garlic & onion cook until soft about 1 minute add the bell pepper stir for 30 seconds. Stir in the tomatoes & sauce mixture and mix well. Return the beef and bring to a simmer and add the cornstarch to thicken the sauce.