LOADING

Island-Style Beef Tomato

 

 

I’ve had versions of this recipe in Chinese Restaurants, in Japanese Restaurants, in mom and pop places here and in the United States and they are all unique, all different. Not a single one with the flavors of this version I grew up with. The Chinese version, to me, is the most similar, but different of course.


Posted By: Deirdre K Todd
Rating   View Rating(1)
Already Voted! | 9 people have saved this recipe

Print   Add to Printer522 Times Printed

Prep Time: 25 minutes | Cook Time: 20 minutes | Ready In: 45 minutes
Ingredients: Print   Add to cart
US Metric

 

1 lb. beef sirloin to top round, thinly sliced

1 medium onion, 1-inch cubes

1 green bell pepper, seeded, 1-inch cubes

2 stalks celery, peeled, 1-inch pieces

2 large tomatoes, wedges

3 stalks green onion, 1 ½-inch pieces

Sauce:

¼  c. chicken broth

1 TB cornstarch

1-2 TB catsup, to taste

1 tsp. Worcestershire sauce

1 tsp. brown sugar

Marinade:

1 clove garlic, minced

1 tsp. ginger, grated

3 TB soy sauce

1 TB sherry

1 TB cornstarch

1 tsp sugar

½ tsp. salt
pinch white pepper

 

 


Cooking Process:

In a mixing bowl; combine marinade ingredients. Marinate beef 10-15 minutes. In a small mixing bowl; combine sauce ingredients. Taste for seasoning, adding more catsup as desired. Reserve. In a large skillet or wok; heat TB of oil.  Brown beef; remove from pan. Add remaining TB of oil.  Saute onion, bell pepper and celery until crisp tender. Add beef and tomatoes. Cook 2 minutes. Add green onion and sauce mixture; bring to a boil; stirring until slightly thickened. Remove from heat.

how to serve:

Serve immediately over hot steamed rice. Serves 4.

User Reviewsview all rating
Reviewed on: Dec 18, 2012 By
I loved this recipe! I didn't have sherry so just substituted water. I also used a little more chicken broth.
Comments:

Newsletter Signup

Find Recipe

Category :
Keyword/Tag :