Prep 15 mins
Cook 12 mins
- Carefully slice beef into thin bite size pieces about 1x1".
- Be sure you slice beef across the grain, otherwise the beef will become tough after cooking.
- Marinate meat in soya sauce, wine, salt for a few minutes.
- In the meantime slice tomatoes, green peppers, onion; mince garlic.
- Make up corn starch solution.
- Have sugar on hand.
- Heat oil up in wok until smoking.
- Stir fry beef quickly in it for no longer than 3 minutes.
- Remove beef to a platter.
- (If beef is allowed to remain cooking in wok with other ingredients, it will become hard and tough.) Add green peppers and tomatoes to wok.
- Add sugar, cook tomatoes down until juice forms in bottom of wok (about 3-5 minutes cooking time).
- Add beef back into wok.
- Stir all ingredients up so that it is mixed.
- Add corn starch solution, cook 1 minute.
- Shut burner off, serve dish immediately.
We liked this pretty good. The peppers and tomatoes were a very flavorful combination.
Fantastic dish. I used powdered garlic instead of crushed, it was really nice but I would say that crushed would probably be better. I learnt that make shore you don't overcook the beef. I nearly did but, I just saved it.
This was a pretty good recipe accept it lacked that Chinese flavor that I was looking for. I made just a few changes when I made it again last night. first I omitted the wine completely. Then I only used 1 tablespoon of sugar. After I added the corn starch mixture, II added 1/4 teaspoon of ground ginger and 1/2 teaspoon of ground black pepper. With these additions it tasted more like Chinese food from the restaurant.