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Chinese Beef and Tomatoes

Chinese Beef and Tomatoes

Combine honey, soy sauce, 1/4 cup oil, garlic, ginger, salt, and pepper in a shallow bowl or plastic gallon zipper bag; mix well. Add steak to marinade and toss together; refrigerate 15-30 minutes. Heat tablespoon of oil in a heavy wok or large skillet. Add peppers and stir-fry 1-2 minutes. Drain beef and reserve marinade. Add beef to wok and stir-fry until browned, stirring often. Add cornstarch ... [read full recipe below]

Yield: 8 servings
Prep Time: 8 minutes
Cook Time: 10 minutes

Ingredients

  • 1/3 cup - honey
  • 1/3 cup - soy sauce
  • 1/4 cup - vegetable oil, plus 1 Tablespoon, divided
  • 2 cloves - garlic, minced
  • 2 Tablespoons - grated fresh ginger
  • 1/2 teaspoon - salt
  • 1/2 teaspoon - pepper
  • 1-1/2 lbs. - top round steak or flank steak, thinly sliced across the grain
  • 1 - bell pepper, sliced
  • 1 Tablespoon - cornstarch
  • 1 cup - fresh bean sprouts
  • 2 medium - tomatoes

Directions

Combine honey, soy sauce, 1/4 cup oil, garlic, ginger, salt, and pepper in a shallow bowl or plastic gallon zipper bag; mix well. Add steak to marinade and toss together; refrigerate 15-30 minutes. Heat tablespoon of oil in a heavy wok or large skillet. Add peppers and stir-fry 1-2 minutes. Drain beef and reserve marinade. Add beef to wok and stir-fry until browned, stirring often. Add cornstarch to marinade; mix well and add to wok. Bring to a boil, then add bean sprouts and tomatoes and continue to cook 2-3 minutes more, until sauce thickens slightly. Serve hot, over rice if desired.