Cantonese Beef and Tomato Stir Fry
I think this very quick, very tasty dish will be on regular rotation, made in the time the rice cooks, it's perfect for a weekday supper. So put your rice on, then get on with it.
Marinade - five mins is enough, whilst you prep the other stuff
I've used rump steak cut into thin strips across the grain.
1/2 tsp of garlic powder
Dark soy
Tsp of cornflour
Tsp of cooking oil
Tsp Rice vinegar
Get your Wok hot
Onion cut into large chunks
Half a dozen toms, slightly less ripe are best
Spring onions - white parts in the sauce, green part to serve.
Tblsp Grated ginger
1 Chilli
2 cloves of Garlic
Sauce - 2 Tblsp Light soy, 2 Tblsp Oyster, 1 tsp Sugar. Sesame oil. Salt
Half a cup of water
So in a little oil add ginger, then the beef, when browned, remove. Add the onion and after a minute add the garlic and the chilli, then the toms, stir around for a minute then add the water and leave to bubble away for about three minutes. Next add the white parts of the spring onion, the soy and oyster sauce and sugar, then re-add the beef, cook for another minute or two then add sesame oil the green parts of the spring onion,, stir around and serve.
