| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Chinese | Meat | 4 | Servings |
INGREDIENTS
| 1/2 | lb | Lean beef |
| 3 | Tomatoes | |
| 1 | up to | |
| 2 | Scallion stalks | |
| 2 | T | Oil |
| 1/2 | t | Salt |
| 1/4 | c | Stock |
| 1 | T | Cornstarch |
| 3 | T | Water |
INSTRUCTIONS
Cut beef against the grain in 1/4-inch slices, then in 1- by 2-inch strips. Peel and quarter tomatoes. Cut scallion stalks in 1-inch sections. Heat oil. Add salt, then scallions, and stir-fry until translucent. Add beef and stir-fry until it loses its redness. Stir in stock and heat quickly. Cook, covered, 1 to 2 minutes over medium heat. Meanwhile blend cornstarch and cold water to a paste; then stir in to thicken. Stir in tomato wedges gently, only to heat through. Serve at once. VARIATIONS: Omit the scallions. After step 2, remove beef from pan. Heat another 2 tablespoons of oil. Add 1 green pepper, diced; 1/2 cup celery, diced; and 2 dried onions, cut in wedges; stir-fry a minute to coat with oil. Then add the stock as in step 3, but cook, covered, 3 minutes. Next, add 1 teaspoon curry and 1 teaspoon sugar and cook, stirring, 1 minute. Then return the beef and pickup steps 4 and 5. In step 5, stir in 2 tablespoons tomato sauce for additional color. From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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Nutrition (calculated from recipe ingredients)
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Calories: 262
Calories From Fat: 179
Total Fat: 19.7g
Cholesterol: 43.5mg
Sodium: 1160mg
Potassium: 481.8mg
Carbohydrates: 8.2g
Fiber: 1.4g
Sugar: 3.2g
Protein: 13.1g