Ingredients for Beef Tomato
- 1 lb boneless round steak
- 2 tomatoes, cut in 8 wedges each
- 2 green peppers, cut in 1 inch squares
- 1/4 cup chopped green onions
- 1/4 cup chopped round onions
- 3 stalks celery, cut diagonally in 1 inch pieces
- 1/4 cup soy sauce
- 1 tablespoon cornstarch
- 1/4 cup dry sherry or dry red wine
- 1/4 cup sugar
- 7 tablespoons oil
- 1/4 cup catsup
- 1 teaspoon worcestershire sauce
- 1 1/2 cups beef broth
- 1 clove garlic, minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- hot cooked rice (for serving)
- noodles (for serving)
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How to Make Beef Tomato
- Marinate beef (see ingredients for marinade details) for 30 minutes.
- Heat 2 tablespoons of hot oil in a large skillet or wok over medium-high heat. Brown the beef in batches, ensuring not to overcrowd the pan. Transfer the browned beef to a bowl and set aside.
- Add 1 tablespoon of oil to the same pan. Once hot, add your prepared vegetables (see ingredients) and stir-fry for 5-7 minutes, or until tender-crisp. Avoid overcooking.
- Return the beef to the pan. Add the gravy ingredients (see ingredients) and stir to combine.
- Bring the mixture to a simmer and cook for 1 minute, allowing the flavors to meld.
- Serve hot over rice or noodles. Garnish with chopped green onions (optional).
Nutrition Information (Approximate per serving)
Sodium
27 g
Sugar
62g
Fat
4g
Carbs
7g
