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|
- 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.
- 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.
- 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.
- 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.
- 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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