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Prep Time: 15 Minutes Cook Time: 5 Minutes |
Ready In: 20 Minutes Servings: 4 |
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This is a yummy quick stir-fry dish that's common in casual eateries in Hong Kong. Ingredients:
2 tablespoons soy sauce |
2 tablespoons chinese rice wine or 2 tablespoons dry sherry |
2 teaspoons cornstarch |
1/2 teaspoon baking powder |
3/4 lb flank steak, thinly sliced across the grain |
1/4 cup low sodium chicken broth |
1/4 cup ketchup |
2 tablespoons hoisin sauce |
1 tablespoon soy sauce |
1 tablespoon worcestershire sauce |
2 teaspoons sesame oil |
1 teaspoon chili-garlic sauce |
2 tablespoons cooking oil |
1 teaspoon garlic, minced |
1 small onion, cut into 1/2-inch squares |
2 green onions, cut into 1-inch pieces |
3 small tomatoes, peeled and cut into 1-inch cubes |
2 1/2 teaspoons cornstarch, dissolved in |
2 tablespoons water |
Directions:
1. Combine 2 tbs soy sauce, rice wine, 2 tsp cornstarch, baking powder in a bowl. Mix well. Add beef & stir to coat. Let marinate for at least 10 minutes.
2. Combine broth, ketchup, hoisin, 1 tbs soy, Worcestershire, sesame oil, and chili garlic sauce in a small bowl.
3. Separate the beef from the cornstarch mixture- save the liquid, you use it for the next step. Place a wok over high heat until hot. Add 1 1/2 tbs oil, swirling to coat sides. Add beef and stir-fry until no longer pink, 1 1/2 to 2 minutes. Remove meat from pan.
4. Add remaining 1/2 tbs oil to wok, swirling to coat sides. Add garlic, onion, and green onions. Stir-fry for 1 minute. Add tomatoes and sauce, bring to a boil. Return meat to wok. Add cornstarch solution and cook, stirring, until sauce boils and thickens.
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