Tomato Beef

Courtesy of Pauline Louie

1/3 lb. flank steak, sliced
1 tsp sugar
1 tsp cornstarch
1 tsp soy sauce
1 tsp oyster sauce
3 Tbsp. water

½ onion, sliced lengthwise
6 ripe tomatoes, quartered
½ green pepper, pieces
3-5 slices ginger
2 cloves garlic, smashed

Slice flank steak against the grain in strips about 3 inches long and ¼ inch thick. Mix with seasoning and set aside.

Slice onions, quarter tomatoes and chop green pepper into 2˝ pieces.

Add oil to a wok or pan. Cook ginger and add beef. Cook about ¾ done then transfer beef and set aside.

Add more oil to pan. Cook ginger, and add onion and brown. Add green peppers and then the tomatoes. Add ¼ cup water. Add ¼ cup sugar. Cover with lid and stew on.

Mix 1 Tbsp cornstarch and 1/3 cup water. Cover and cook for 7 minutes. Return beef and juices to the pan. Add 2 Tbsp. oyster sauce and 1 tsp salt. Taste and add additional Tbsp. sugar if needed. Cook for an additional 5 minutes.

NOTES: Use only good quality ripe, meaty tomatoes or else it will be watery. Don’t be afraid to add sugar.