BEEF TOMATO

Beef Tomato image

Provided by NavyDoc13

Categories Steak

Time 20m

Yield 4 serving(s)

Number Of Ingredients 19

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2 tablespoons soy sauce
2 tablespoons chinese rice wine or 2 tablespoons dry sherry
2 teaspoons cornstarch
1/2 teaspoon baking powder
3/4 lb flank steak, thinly sliced across the grain
1/4 cup low sodium chicken broth
1/4 cup ketchup
2 tablespoons hoisin sauce
1 tablespoon soy sauce
1 tablespoon Worcestershire sauce
2 teaspoons sesame oil
1 teaspoon chili-garlic sauce
2 tablespoons cooking oil
1 teaspoon garlic, minced
1 small onion, cut into 1/2-inch squares
2 green onions, cut into 1-inch pieces
3 small tomatoes, peeled and cut into 1-inch cubes
2 1/2 teaspoons cornstarch, dissolved in
2 tablespoons water

Steps:

Combine 2 tbs soy sauce, rice wine, 2 tsp cornstarch, baking powder in a bowl. Mix well. Add beef & stir to coat. Let marinate for at least 10 minutes.
Combine broth, ketchup, hoisin, 1 tbs soy, Worcestershire, sesame oil, and chili garlic sauce in a small bowl.
Separate the beef from the cornstarch mixture- save the liquid, you use it for the next step. Place a wok over high heat until hot. Add 1 1/2 tbs oil, swirling to coat sides. Add beef and stir-fry until no longer pink, 1 1/2 to 2 minutes. Remove meat from pan.
Add remaining 1/2 tbs oil to wok, swirling to coat sides. Add garlic, onion, and green onions. Stir-fry for 1 minute. Add tomatoes and sauce, bring to a boil. Return meat to wok. Add cornstarch solution and cook, stirring, until sauce boils and thickens.

Nutrition Facts : Calories 310.5, Fat 16.7, SaturatedFat 4.2, Cholesterol 58.1, Sodium 1193.9, Carbohydrate 17.4, Fiber 1.7, Sugar 9, Protein 21.3