Homestyle Tomato Beef Stir-fry

Name: Homestyle Tomato Beef Stir-fry
Total time: PT0D0H0M
Yield: serves 2
Ingredients: 8 oz. flank steak, trimmed and sliced very thinly across the grain; 2 tbsp. soy sauce; 2 tsp. minced garlic; 1 tsp. minced ginger; 1 tsp. cornstarch; 1 tsp. Chinese cooking wine; 2 tsp. canola oil; 8 oz. plum tomatoes, cored and cut into 1" pieces; 2 tsp. sugar; Cooked white rice, for serving; 1 ⁄ 4 cup fresh basil leaves, for garnish

Serves
serves 2

TODD COLEMAN

Home cook Eatty Du uses fresh basil to garnish this classic Shanghainese stir-fry. This recipe first appeared along with Andrea Sun's story Nothing Better Than a Home-Cooked Meal.

Ingredients

8 oz. flank steak, trimmed and sliced very thinly across the grain
2 tbsp. soy sauce
2 tsp. minced garlic
1 tsp. minced ginger
1 tsp. cornstarch
1 tsp. Chinese cooking wine
2 tsp. canola oil
8 oz. plum tomatoes, cored and cut into 1" pieces
2 tsp. sugar
Cooked white rice, for serving
¹⁄₄ cup fresh basil leaves, for garnish

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Instructions

Step 1

In a bowl, combine beef, soy sauce, garlic, ginger, cornstarch, and wine. Mix well and let sit for about 20 minutes.

Step 2

Heat a 14″ flat-bottomed wok or high-sided skillet over high heat. Add oil and tomatoes and cook until tomatoes begin to break down and release their juice, about 3 minutes. Add marinated beef and sugar, and cook, tossing often, until meat is just cooked through but still tender, about 2 minutes. Serve with rice and garnish with basil leaves.

In a bowl, combine beef, soy sauce, garlic, ginger, cornstarch, and wine. Mix well and let sit for about 20 minutes.
Heat a 14″ flat-bottomed wok or high-sided skillet over high heat. Add oil and tomatoes and cook until tomatoes begin to break down and release their juice, about 3 minutes. Add marinated beef and sugar, and cook, tossing often, until meat is just cooked through but still tender, about 2 minutes. Serve with rice and garnish with basil leaves.