Chinese Tomato Beef

Serves 2 to 4

Tomato Beef is an example of how the Chinese adapted New World vegetables, such as snow peas, corn and asparagus, to their varied cuisine. A favorite among Cantonese, this home cooked dish is especially delicious in the summer when sun ripened tomatoes are in season. The tomatoes make n wanclerfill sauce served on rice.

Ingredients:
Marinade
2 tablespoons soy sauce
1 half teaspoon cornstarch
1 tablespoon water
half teaspoon sugar

half pound boneless beefsteak, cut into 1 half X 2 x half inch slices
3 plum tomatoes
2 scallions, cut into 2 inch lengths
5 tablespoons corn oil
half teaspoon kosher salt
half teaspoon sugar
half teaspoon cornstarch mixed with 1 tablespoon water

Instructions:
1. Combine the marinade ingredients with the meat and mix well to coat. Set aside for 20 minutes.

2. Bring a small pot of water to a boil and submerge the tomatoes in the water for a few seconds. Remove, drain and peel the tomatoes. Cut into /2 inch wedges. Set aside with the scallions.

3. Heat a wok over moderate heat and add 3 tablespoons of oil. When the oil is very hot, add the beef and stir fry quickly over high heat to separate the pieces. Stir fry 1 minute or until just done. Do not overcook. Transfer the beef to a serving dish and wash out the wok.

4. Reheat the wok and add the remaining 2 tablespoons oil. Add the scallions and stir a few seconds. Add the tomatoes. Stir and add the salt and sugar. Stir fry until juice begins to run from the tomatoes, then return the cooked beef to the wok. Stir the cornstarch mixture and add it to the wok. Cook and stir until the sauce thickens. Turn off the heat, transfer the dish to a serving platter and serve hot.

The International Food Database
Where you can find different recipes around the world
http://ifooddb.blogspot.com/