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Cantonese Beef

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  Vegetable oil 75 Milliliter (5 Tablespoon)
  Onions 2 Medium, peeled and finely shredded
  Tomatoes 4 Large, peeled, cut in eighths
  Sugar 1 Teaspoon (5 Milliliter)
  Salt 1⁄2 Teaspoon (2.5 Milliliter)
  Fermented black beans 15 Milliliter, chopped (1 Tablespoon)
  Chopped ginger 1 Teaspoon (Fresh, 5 Milliliter)
  Chopped garlic 1 Teaspoon (5 Milliliter)
  Boneless steaks 1 Pound, cut into thin strips (450 Gram)
  Soy sauce 45 Milliliter (3 Tablespoon)
  Beef stock 250 Milliliter (1 Cup)
  Cornstarch/Water green tops of green onions, sliced 20 Milliliter, blended with 2 1/2 tablespoon/40 milliliter stock (1 1/2 Tablespoon)

1 Heat 3 tbsp (45 ml) oil. Add onions, stir-fry 2 minutes. Add tomatoes, sugar and salt; stir-fry 1 minute. Cover and cook until tomatoes are just tender and retain shape. Remove to a bowl.
2 Heat remaining oil, add black beans, ginger and garlic. Stir-fry 1 minute. Add beef and cook over high heat until color changes, 2 -3 minutes. Add soy sauce, tomato mixture and beef stock.
3 Stir in blended cornstarch and stock to thicken, without breaking tomato pieces.

Recipe Summary

Difficulty Level: 
Side Dish

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