By Natasha Kaufman
Thinly slice the beef against the grain into bite-sized strips. Place in a bowl.
In a small bowl, mix 2 tablespoons of soy sauce, 1 tablespoon of cornstarch, and 2 tablespoons of water. Pour this mixture over the beef, toss to coat, and let marinate for 5-10 minutes.
Meanwhile, chop the tomatoes into wedge pieces. Mince the garlic and ginger. Slice the green onions, separating the white and green parts.
Heat 1 tablespoon of vegetable oil in a large pan or wok over medium-high heat. Add the marinated beef and stir-fry for about 3-4 minutes or until browned and cooked through. Remove the beef from the pan and set aside.
In the same pan, add another tablespoon of vegetable oil. Add the white parts of the green onions, ginger, and garlic. Stir-fry for about 30 seconds until fragrant.
Add the tomato wedges, and stir-fry for about 2 minutes until they start to soften.
Return the beef to the pan. Add the remaining 1 tablespoon of soy sauce, salt, and pepper. Stir everything together to combine well. Cook for another 2 minutes until the tomatoes are soft and everything is well incorporated.
Garnish with the green parts of the green onions. Serve hot over steamed rice, if desired.
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This Main Course Asian Stir Fry recipe is ready in 25 minutes and features beef, tomato, soy sauce and other delicious ingredients. Contains 375 calories total.
Thinly slice the beef against the grain into bite-sized strips. Place in a bowl.
In a small bowl, mix 2 tablespoons of soy sauce, 1 tablespoon of cornstarch, and 2 tablespoons of water. Pour this mixture over the beef, toss to coat, and let marinate for 5-10 minutes.
Meanwhile, chop the tomatoes into wedge pieces. Mince the garlic and ginger. Slice the green onions, separating the white and green parts.
Heat 1 tablespoon of vegetable oil in a large pan or wok over medium-high heat. Add the marinated beef and stir-fry for about 3-4 minutes or until browned and cooked through. Remove the beef from the pan and set aside.
In the same pan, add another tablespoon of vegetable oil. Add the white parts of the green onions, ginger, and garlic. Stir-fry for about 30 seconds until fragrant.
Add the tomato wedges, and stir-fry for about 2 minutes until they start to soften.
Return the beef to the pan. Add the remaining 1 tablespoon of soy sauce, salt, and pepper. Stir everything together to combine well. Cook for another 2 minutes until the tomatoes are soft and everything is well incorporated.
Garnish with the green parts of the green onions. Serve hot over steamed rice, if desired.
Calories per Serving: 375
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