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Cantonese Beef

Chinese.wok's picture
Ingredients
  Vegetable oil 75 Milliliter (5 Tablespoons)
  Onions 2 Medium, peeled and finely shredded
  Tomatoes 4 Large, peeled, cut in eighths
  Sugar 1 Teaspoon
  Salt 1⁄2 Teaspoon
  Fermented black beans 15 Milliliter, chopped (1 Tablespoon)
  Chopped fresh ginger 1 Teaspoon
  Chopped garlic 1 Teaspoon
  Boneless steak 1 Pound, cut in thin strips (450 Gram)
  Soy sauce 45 Milliliter (3 Tablespoon)
  Beef stock 250 Milliliter (1 Cup)
  Cornstarch 20 Milliliter, blended with 2 1/2 tablespoon / 40 milliliter stock or water (1 1/2 Tablespoon)
  Stock/Water 40 Milliliter (For Blending Cornstarch, 2 1/2 Tablespoons)
  Green onion with tops 1 , sliced
Directions

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 romato pieces. Serve garnished with green onion tops.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Chinese
Course: 
Side Dish
Method: 
Stir Fried
Ingredient: 
Beef
Interest: 
Everyday
Preparation Time: 
5 Minutes
Cook Time: 
10 Minutes
Ready In: 
15 Minutes

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