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    You are in: Home / Recipes / Beef Tomato Chow Yuk Recipe
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    Beef Tomato Chow Yuk

    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    30 mins

    10 mins

    James Craig's Note:

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

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    Ingredients:

    Servings:

    Units: US | Metric

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

    Ratings & Reviews:

    • on May 21, 2003

      55

      Fabulous recipe! I also didn't add the remaining cornstarch and used canned tomatoes. Added beans and some carrot. Delicious!

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on January 24, 2003

      55

      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

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on February 11, 2009

      This recipe was awesome. It tasted just like my dad's when he would make it at his chinese restaurant. I added additional vegetables -- carrots, snap peas, baby corn and bamboo shoots -- and added more water and a bit more ketchup to the recipe to make it saucier. Loved the tangy, sweet sauce; it was perfect with steamed white rice. It was a winner and a keeper.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (5)

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    Nutritional Facts for Beef Tomato Chow Yuk

    Serving Size: 1 (308 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 222.5
     
    Calories from Fat 76
    34%
    Total Fat 8.5 g
    13%
    Saturated Fat 2.4 g
    12%
    Cholesterol 23.2 mg
    7%
    Sodium 319.4 mg
    13%
    Total Carbohydrate 22.9 g
    7%
    Dietary Fiber 2.4 g
    9%
    Sugars 17.2 g
    69%
    Protein 14.8 g
    29%

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