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Cantonese Tomato Beef

Cantonese Tomato Beef

Cantonese Tomato Beef


Makes 4 servings


1 beef flank steak or beef tenderloin tail, trimmed (about 1 pound)
2 tablespoons soy sauce
2 tablespoons dark sesame oil, divided
1 tablespoon plus 1 teaspoon cornstarch, divided
1 pound fresh Chinese-style thin wheat noodles
1 cup beef broth
2 tablespoons brown sugar
1 tablespoon cider vinegar
2 tablespoons vegetable oil, divided
1 tablespoon minced fresh ginger
3 small onions (about 7 ounces), cut into wedges
2 pounds ripe tomatoes (5 large), cored and cut into wedges
1 green onion, diagonally cut into thin slices


  1. Cut flank steak lengthwise in half, then crosswise into 1/4-inch-thick slices. Combine soy sauce, 1 tablespoon sesame oil and 1 teaspoon cornstarch in large bowl. Add beef strips; toss to coat. Set aside to marinate.
  2. Cook noodles according to package directions. Drain; toss with remaining 1 tablespoon sesame oil. Keep warm. Combine beef broth, sugar, remaining 1 tablespoon cornstarch and vinegar in small bowl; set aside.
  3. Heat wok over high heat 1 minute or until hot. Drizzle 1 tablespoon vegetable oil into wok and heat 30 seconds. Add beef mixture and stir-fry 5 minutes or until lightly browned. Remove beef to bowl and set aside. Reduce heat to medium. Add ginger and stir-fry about 30 seconds.
  4. Add remaining 1 tablespoon vegetable oil to wok. Add onion wedges; cook and stir about 2 minutes or until wilted. Stir in half of tomato wedges. Stir broth mixture and add to wok. Cook and stir until liquid boils and thickens.
  5. Return beef and any juices to wok. Add remaining tomato wedges; cook and stir until heated through. Serve over cooked noodles.

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