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Categories:
oil garlic onion green onions tomatoes cornstarch soy sauce Chinese rice wine cornstarch flank steak chicken broth ketchup hoisin sauce soy sauce Worcestershire sauce sesame oil garlic sauce
Viewed: 36 - Published at: 8 years agoIngredients
- 2 Tbsp. veg. oil
- 1 tsp chopped garlic
- 1 sm onion, cut into 1/2 inch squares
- 2 x green onions, cut into 1 inch pcs
- 3 sm tomatoes, peeled and cut into 1 inch cubes
- 2 1/2 tsp cornstarch dissolved in 2 Tbsp. water
- 2 Tbsp. soy sauce
- 2 Tbsp. Chinese rice wine or possibly dry sherry
- 2 tsp cornstarch
- 3/4 lb flank steak, thinly sliced across the grain
- 1/4 c. chicken broth
- 1/4 c. ketchup
- 2 Tbsp. hoisin sauce
- 1 Tbsp. soy sauce
- 1 Tbsp. Worcestershire sauce
- 2 tsp sesame oil
- 1 tsp chili garlic sauce
Method
- Combine marinade ingredients in a bowl.
- Add in beef and stir to coat.
- Let stand for 10 min.
- Combine sauce ingredients in a bowl.
- Place a wok over high heat till warm.
- Add in 1 1/2 Tbsp.
- oil, swirling to coat sides.
- Add in beef and stir-fry till no longer pink, 1 1/2 to 2 min.
- Remove meat from pan.
- Add in remaining 1/2 Tbsp.
- oil to wok, swirling to coat sides.
- Add in garlic, onion, and green onions; stir-fry for 1 minute.
- Add in tomatoes and sauce; bring to a boil.
- Return meat to wok.
- Add in cornstarch solution and cook, stirring, till sauce boils and thickens.
