Beef Tomato Chow Yuk

READY IN: 40mins
Recipe by James Craig

This recipe was printed in the "Arizona Republic" newspaper.

Top Review by Bergy

Excellent recipe I used outside round steak and it was tender, Followed the recipe except for two things I increased the garlic to two large cloves and I omitted the cornstarch and left the sauce runny - Oh yes I used 2 tbs Splenda instead of sugar. This recipe has a colorfuk appearance and a wonderful flavor - Thanks James it's a keeper

Ingredients Nutrition

  • 12 lb flank steaks or 12 lb round steak, trimmed
  • 1 slice fresh gingerroot, peeled and minced
  • 1 clove garlic, crushed
  • 1 teaspoon cornstarch
  • 1 teaspoon soy sauce
  • 1 egg white
  • 1 tablespoon oil
  • 1 medium green pepper, cut into strips
  • 2 stalks celery, sliced
  • 12 cup water
  • 14 cup ketchup
  • 3 tablespoons sugar (less if tomatoes are very ripe)
  • 1 tablespoon cornstarch
  • 2 tablespoons water
  • 4 medium tomatoes, peeled,seeded and cut into quarters

Directions

  1. Cut the beef into very thin slices (it cuts better if partially frozen).
  2. Mix ginger root, garlic, cornstarch, soy sauce, and egg white.
  3. Add the sliced beef; stir and allow to marinate 5 minutes.
  4. Put the oil in a preheated skillet or wok; stir fry the meat until the redness is gone.
  5. Remove the meat and set aside.
  6. Add the green peppers, celery, and onions to the pan along with the water.
  7. Cover and cook@ medium heat for 3 minutes.
  8. Add the ketchup and sugar; cover and cook for 2 minutes.
  9. Meanwhile, mix cornstarch with 2 tablespoons water; stir into beef mixture and add to the pan.
  10. Cook until liquid is clear and slightly thickened.
  11. Add tomatoes; cover and cook just until heated through.
  12. Serve with steamed rice.

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