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Cook'n with Betty Crocker 
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Stir-Fried Beef and Tomatoes |
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Serves: 4 Print this Recipe1 pound boneless beef sirloin steaks or round steak 1 teaspoon vegetable oil 1 teaspoon cornstarch 1 teaspoon salt 1/8 teaspoon white peppers 3 medium tomatoes 1 small white onion 2 green onions (with tops) 3 tablespoons salted black beans 2 tablespoons cornstarch 1 tablespoon sugar 2 tablespoons water 2 tablespoons vegetable oil 2 tablespoons vegetable oil 1 teaspoon finely chopped ginger root 1 teaspoon finely chopped garlic 1/2 cup chicken broth (see Soups: Chicken Broth) Trim fat from beef steak; cut beef lengthwise into 2-inch strips. Cut strips crosswise into 1/8-inch slices. Toss beef, 1 teaspoon vegetable oil, 1 teaspoon cornstarch, the salt and white pepper in medium bowl. Cover and refrigerate 30 minutes. Cut each tomato into 8 wedges. Cut white onion into 1-inch squares. Cut green onions diagonally into 1-inch pieces. Place beans in small bowl; cover with warm water. Stir beans about 2 minutes to remove excess salt. Remove beans from water; drain well. Mix 2 tablespoons cornstarch, the sugar and water. Heat wok until very hot. Add 2 tablespoons vegetable oil; tilt wok to coat side. Add beef; stir-fry 2 minutes or until beef is brown. Remove beef from wok. Heat wok until very hot. Add 2 tablespoons vegetable oil; tilt wok to coat side. Add tomatoes, white onion, beans, gingerroot, and garlic; stir-fry 1 minute. Add broth; heat to boiling. Stir in cornstarch mixture; cook and stir 15 seconds or until thickened. Add beef and green onions; stir 30 seconds or until beef is hot. 4 or 5 servings From "Betty Crocker's New Chinese Cookbook." Text Copyright 2005 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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