| This recipe is liked by 1 person(s). |
Back to Beef with Scallions, Tomato, and Ginger
Nb persons: 4
Yield:
Preparation time:
Total time:
Source:
| Stir-Fried Ginger Tomato Beef | |
| 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 |
| vegetable oil, alternative | |
| 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. For 4 servings Beef with Scallions, Tomato, and Ginger Prep Time:15 minInactive Prep Time: -- Cook Time:10 min Level: Easy Serves: Ingredients | |
| 1 pound | flank steak, very cold (See Cook's Note.) |
| 2 tablespoons | dry sherry |
| 2 tablespoons | soy sauce |
| 2 teaspoons | dark sesame oil |
| 1 1/2 teaspoons | cornstarch |
| 1 teaspoon | sugar |
| 2 tablespoons | vegetable oil |
| 1 bunch | scallions, cut into 2-inch long pieces, whites and greens kept separate |
| 2-inch piece fresh ginger, peeled and chopped (preferably young ginger), (See Cook's Note.) | |
| 1 pound | ripe tomatoes, cut into large chunks (into 8ths) (about 3 to 4 medium tomatoes) |
| 1 tablespoon | hoisin sauce, mixed with 1 tablespoon water |
Steamed rice, for serving
Directions
Cut the beef against the grain into thin strips about 2 inches long (by 1/4-inch thick). In a large bowl, whisk together the sherry, soy sauce, sesame oil, cornstarch, and sugar. Add the beef and mix well. Set aside.
Preheat a large non-stick skillet over high heat. Add 1 tablespoon of the oil and heat until very hot. Add the scallion whites and beef mixture to the skillet, arrange it in a single layer, and cook, without stirring, until well-browned on the bottom and still pinkish inside, about 1 minute. (It is key to only partially cook the meat at this stage, since it will be finish cooking later in the sauce.) Transfer to a bowl.
Return the skillet to the heat and add the remaining oil. Add the ginger and cook, stirring, until fragrant, about 30 seconds to 1 minute (only a few seconds if using young ginger). Add the scallion greens and tomatoes and cook until slightly softened and saucy, and tomato skin begins to wrinkle, about 1 minute. Return the beef and any collected juice to the skillet, add the hoisin sauce, and cook, stirring, until thick, about 30 seconds more. Season, to taste. Transfer to a serving platter and serve immediately with rice.
Cook's Note: Slicing meat thinly can sometimes be difficult. To make it easier to slice, chill it in the freezer until just firm. Young ginger has a pale golden skin and a bright, new flavor that isn't as assertive as its older self.
Recipe uploaded with Shop'NCook for iPhone.
Display the recipe for printing
View the .scx source of the recipe
Download the .scx source of the recipe