I’ve had versions of this Island-Style Beef Tomato 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.
Island-Style Beef Tomato
I’ve had versions of this Island-Style Beef Tomato 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.
Yield: 4 Servings.
Materials
- 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 Aloha shoyu
- 1 TB sherry
- 1 TB cornstarch
- 1 tsp sugar
- ½ tsp. salt
- pinch white pepper
Instructions
- 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.