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Clam Chowder with Tomatoes
Learn how to prepare traditional Northeastern meals and dishes that will delight even the staunchest Yankee stomach.
Mandarin Tomato Beef
Yield: Makes 4 servings
Ingredients:
1/2
cup reduced-sodium teriyaki sauce
2
teaspoons minced fresh ginger
1
boneless beef top sirloin steak (about 1 pound), cut into short thin strips
2
teaspoons cornstarch
2
tablespoons peanut oil or vegetable oil, divided
1
medium onion, cut into 1/2-inch wedges
2
cups fresh snow peas, stemmed or 1 package (6 ounces) frozen snow peas, thawed
2
medium tomatoes, cut into 1/2-inch wedges
Hot cooked rice
Black pepper (optional)
Preparation:
1.
Combine teriyaki and ginger in medium bowl. Add beef and toss to coat; marinate 10 minutes.
2.
Drain beef, reserving marinade. Stir reserved marinade into cornstarch in small bowl until smooth.
3.
Heat wok over medium-high heat 2 minutes or until hot. Drizzle 1 tablespoon oil into wok and heat 30 seconds. Add half of beef; stir-fry 2 to 3 minutes or until beef is barely pink in center. Remove beef to large bowl. Repeat with remaining beef.
4.
Drizzle remaining 1 tablespoon oil into wok and heat 30 seconds. Add onion; cook 3 minutes or until browned, stirring occasionally. Add snow peas; stir-fry 3 minutes for fresh snow peas or 1 minute for frozen. Stir marinade mixture until smooth and add to wok. Stir-fry 30 seconds or until sauce boils and thickens.
5.
Return beef, any accumulated juices and tomatoes to wok; cook until heated through. Serve over rice. Sprinkle with black pepper.
This recipe appears in:
Chinese
