Chinese Tomato Beef
|Beef flank steak||2 Pound (Sirloin, Round, Flank, Or Chuck)|
|Soy sauce||1⁄2 Cup (8 tbs)|
|Garlic||1 Clove (5 gm), minced|
|Salad oil||3 Tablespoon|
|Green peppers||2 Large, cut into strips|
|Green onions||3 , cut in 1-inch pieces|
|Tomatoes||2 Large, peeled and cut in wedges|
|Water||1⁄4 Cup (4 tbs)|
1 Slice steak diagonally across the grain in 1/8-inch-thick slices.
2 Meat will slice easier if placed in the freezer for 30 minutes.
3 In a 2-cup glass measure, combine sugar, spy sauce, garlic, and ginger.
4 Pour over meat in a 9-inch baking dish.
5 Marinate at least for 30 minutes, turning meat occasionally.
6 Preheat browning dish for 6 minutes.
7 Remove meat from marinade; reserve the marinade.
8 Add oil and meat to the dish.
9 Fry meat for 5 to 6 minutes in microwave oven, stirring halfway through cooking time.
10 Drain cooking juices into marinade.
11 Stir green pepper and onion into meat.
12 Cook for 3 to 4 minutes, stirring halfway through cooking time. Top with tomato wedges.
13 In a 1-cup glass measure, combine cornstarch and water, and blend with marinade.
14 Cook for 1 to 2 minutes, stirring halfway through cooking time, until thickened.
15 Pour over meat and vegetables and heat for 1 to 2 minutes.
16 Rest for 5 minutes.
17 Serve over hot fluffy rice.