BEEF TOMATO STIR-FRY
This beef tomato stir-fry recipe comes from old memories of my mother's backyard garden, late summer tomatoes, and a hot wok. See how to make it at home.
Provided by Bill
Categories Beef
Time 1h15m
Number Of Ingredients 17
Steps:
- Marinate the meat with the cornstarch, the first teaspoon of oil, and salt. Set aside for one hour. Also, combine all the ingredients for the sauce base in a separate bowl. Set aside.
- Add 1 tablespoon of oil to coat the wok and heat until just smoking. Spread the beef around the wok and sear for 1 minute until 80% done and remove from the wok. Set aside.
- Heat another tablespoon of oil in the wok over medium heat. Add the ginger slices, and let caramelize for 10 seconds. Turn the heat up to high, and add the minced garlic, shallot, and the white portions of the scallion. Toss for 10 seconds.
- Add the tomato wedges to the wok. Spread them around the wok in an even layer, and let sear for 15 seconds. Add the Shaoxing wine, and stir-fry the mixture for another 10 seconds. Now push everything to one side of the wok.
- On the cleared space of the wok, add the sauce base. Stir until bubbling to meld the flavors together.
- Now it's time to add the beef and any juices in the bowl to the wok. Stir-fry everything on high heat until mixed well and sizzling (about 20 seconds). Be sure not to overcook the tomatoes or they will disintegrate into the sauce!
- Toss in the remainder of the scallions and add the cornstarch slurry a little at a time until the sauce is thickened to your liking. Let the sauce cook for 15 seconds after adding the last bit of the cornstarch slurry to ensure the starch is cooked. Plate and serve immediately on a big bed of rice!
Nutrition Facts : Calories 329 kcal, Carbohydrate 14 g, Protein 27 g, Fat 18 g, SaturatedFat 3 g, Cholesterol 68 mg, Sodium 785 mg, Fiber 2 g, Sugar 7 g, ServingSize 1 serving
BEEF TOMATO CHOW YUK
Make and share this Beef Tomato Chow Yuk recipe from Food.com.
Provided by James Craig
Categories Lunch/Snacks
Time 40m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Cut the beef into very thin slices (it cuts better if partially frozen).
- Mix ginger root, garlic, cornstarch, soy sauce, and egg white.
- Add the sliced beef; stir and allow to marinate 5 minutes.
- Put the oil in a preheated skillet or wok; stir fry the meat until the redness is gone.
- Remove the meat and set aside.
- Add the green peppers, celery, and onions to the pan along with the water.
- Cover and cook@ medium heat for 3 minutes.
- Add the ketchup and sugar; cover and cook for 2 minutes.
- Meanwhile, mix cornstarch with 2 tablespoons water; stir into beef mixture and add to the pan.
- Cook until liquid is clear and slightly thickened.
- Add tomatoes; cover and cook just until heated through.
- Serve with steamed rice.
TOMATO BEEF CHOW MEIN
Every year during tomato season my father would drive us to San Francisco's China Town just to get a plate of Tomato Beef Chow Mein. It was only available during the peek of tomato season. This really is does need good tasting tomatoes.
Provided by Debbwl
Categories One Dish Meal
Time 40m
Yield 2-4 serving(s)
Number Of Ingredients 21
Steps:
- Thinly slice beef. Mix marinade and beef together. Set aside.
- Mix sauce ingredients and set aside.
- Cook mein noodles in boiling water for 1-3 minutes. They cook fast. Rinse well with cold water and drain. Toss with 1 tablespoon oil so noodles won't stick together. Heat large nonstick skillet, glaze with oil and pan fry 1/4 of the noodles at a time. Put in very low oven to keep warm.
- Thinly slice onion and pepper set a side.
- Cut tomatoes into 1/2" wide wedges and set aside.
- Heat wok. add 1 tablespoon oil, swirl and add onions and peppers. Stir fry 2 minutes, then turn out of pan.
- Drain marinade off meat.
- Add 1 tablespoon oil to wok, swirl, add meat. After 1 minute, add tomatoes and stir fry w/meat gently.
- Return veggies to pan and add sauce. Cook stirring until it boils and thickens. Sauce needs to be thick enough to glazes the noodles with out drowning them.
- Pour over noodles and enjoy.
CHOW YUK
I've been making this ever since I was first married (18+ years so far) and my family never gets tired of this.
Provided by Mirj2338
Categories Poultry
Time 35m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Saute the turkey strips in a little oil until browned.
- Add the celery, onion, mushrooms and water chestnuts.
- Stir-fry until the onion becomes translucent.
- Add the brown sugar, salt and soy sauce, cook for an additional 10 minutes until ready.
- Serve with plain white rice.
NOBLE HOUSE BEEF TOMATO CHOW MEIN
Make and share this Noble House Beef Tomato Chow Mein recipe from Food.com.
Provided by Member 610488
Categories Steak
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 19
Steps:
- In a medium bowl, mix together the first four meat ingredients. Add the steak and turn the pieces to coat evenly. Cover and refrigerate for minimum 30 minutes.
- When ready to cook, bring a large pot of water to a boil. Add the noodles and cook for 1 minute. Drain the noodles. Rinse them under cold water, then drain again.
- Place the noodles in a large bowl. Add the sesame oil and soy sauce, then toss well.
- Heat two 12-inch nonstick skillets briefly over medium heat. Add 1 tablespoon of the vegetable oil to each. When the oil is hot, add half of the noodles to each skillet.
- Cook, stirring often, until the noodles are crispy and lightly browned. Cover the pans and set aside away from the heat.
- Heat a separate nonstick skillet or a large wok over high. Add 1 tablespoon of the vegetable oil. When the oil is hot, add the beef and stir-fry until browned, about 3 minutes. Transfer the steak to a bowl, cover and set aside.
- Add the remaining tablespoon of vegetable oil to the pan. Reduce heat to medium-high, then add the onion, celery and bell pepper.
- Saute for 4 minutes, then add the fresh tomatoes, stewed tomatoes, soy sauce, vinegar, sugar and ginger. Stir well. Bring to a boil.
- Stir in the cornstarch mixture a little at a time, then continue cooking until the sauce thickens. Add the beef, then stir in the noodles. Coat and serve immediately.
Nutrition Facts : Calories 854.3, Fat 32, SaturatedFat 6.3, Cholesterol 134.4, Sodium 1161.2, Carbohydrate 111, Fiber 8.4, Sugar 19.3, Protein 32.9
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