| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Chinese |
Meat |
4 |
Servings |
INGREDIENTS
| 1/2 |
lb |
Lean beef |
| 3 |
|
Tomatoes (up to) |
| 2 |
|
Scallion stalks |
| 2 |
tb |
Oil |
| 1/2 |
ts |
Salt |
| 1/4 |
c |
Stock |
| 1 |
tb |
Cornstarch |
| 3 |
tb |
Water |
INSTRUCTIONS
1. 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.
2. Heat oil. Add salt, then scallions, and stir-fry until translucent. Add
beef and stir-fry until it loses its redness.
3. Stir in stock and heat quickly. Cook, covered, 1 to 2 minutes over
medium heat.
4. Meanwhile blend cornstarch and cold water to a paste; then stir in to
thicken.
5. 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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