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Ba's beef and tomato stir-fry
Ba's beef and tomato stir-fry
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Prep Time:
15 minutes
Cook Time:
20 minutes
Total Time:
35 minutes
Chinese-style fillet steak coated in a sweet and tangy tomato sauce.
Ingredients:
  • 300g beef fillet steak, thinly sliced across the grain
  • 10.00 gm cornflour
  • 40.00 ml sweet sherry
  • 21.00 gm soy sauce
  • 5 ripe tomatoes
  • 18.20 gm peanut oil
  • 250ml (1 cup) water
  • 100g (1/2 cup) caster sugar
  • 125ml (1/2 cup) tomato sauce
  • 125ml (1/2 cup) white vinegar
  • 1 tsp finely grated fresh ginger
  • Steamed white rice, to serve
  • Shallot curls (see tip), to serve
Instructions:
  • In a large bowl, coat the beef with cornflour. Add sherry, soy sauce, and pepper. Mix until well combined. Cover and refrigerate for 30 minutes to marinate.
  • Score a small cross at the base of each tomato using a sharp knife. Place the tomatoes in a heatproof bowl and pour boiling water over them. Let them sit for 1 minute until the skin starts to loosen. Transfer the tomatoes to a bowl of iced water for another minute. Remove, peel off and discard the skin, then roughly chop the tomatoes.
  • 1. Heat the oil in a smoking hot wok. Add the beef mixture and stir-fry until golden, about 2 minutes. Transfer to a plate.
  • Remove the excess oil from the wok. Incorporate tomato, water, sugar, tomato sauce, vinegar, and ginger. Stir thoroughly. Bring to a boil. Simmer for 15 minutes until the sauce thickens. Integrate the beef mixture. Cook for 1-2 minutes until heated through.
  • Distribute the rice evenly among serving bowls and garnish with shallot curls before serving.

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