Martin Yan - Tomato Beef

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Tomato Beef

Makes: 4 servings

Ingredients:

1 Tbsp. cornstarch
1 Tbsp. oyster sauce
1 Tbsp. soy sauce
1 Tbsp. soy sauce
2 tsps. dry sherry or Chinese rice wine
1 tsp. minced garlic
1 lb. flank steaksro tri-tip steak, , thinly sliced against the grain

Forthe sauce:
1/3 cup ketchup
2 tsps. dry sherry or Chinese rice wine
1/2 tsp. Worcestershire sauce
2 Tbsps. vegetable oil
1 small onion, thinly sliced
1 stalk celery, trimmed and thinly sliced
1/2 green bell pepper, cut into 1/2-inch dice
1 large or 2 small firm but ripe tomatoeses, , cut into 8 wedges

Cooking:

1. Marinate the beef: Stir the cornstarch, oyster-flavored sauce, soy sauce, wine and garlic together in a bowl until blended. Add the flank steak and toss gently to coat. Let stand for 20 minutes.

2. Prepare the sauce: Stir the ketchup, rice wine, soy sauce and Worcestershire sauce together in a bowl and set aside.

3. Heat a wok over high heat until hot. Add 1 tablespoon of the oil and swirl to coat the sides. Add the beef and stir-fry until no linger pink, 1 1/2 to 2 minutes. Transfer the beef to a plate and set aside.

4. Add the remaining 1 tablespoon of oil to the wok and swirl to coat the sides. Add the onion, celery, and bell pepper. Stir-fry until the vegetables are tender-crisp, about 2 minutes. Add the sauce and tomato. Bring to a boil and return the beef to the wok. Cook until the meat is coated with the sauce and heated through, 1 to 1 1/2 minutes. Serve with steamed rice or noodles.