Mandarin Tomato Beef
Mandarin Tomato Beef
YIELD Makes 4 servings
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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:
- Combine teriyaki and ginger in medium bowl. Add beef and toss to coat; marinate 10 minutes.
- Drain beef, reserving marinade. Stir reserved marinade into cornstarch in small bowl until smooth.
- 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.
- 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.
- 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
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