Nov 16, 2009
Tomato Beef Stir Fry
- steamed white rice
- 1 lb beef, thinly sliced
- 1 can sliced bamboo shoots, drained
- 2 tbsp peanut oil
- 1/4 onion, minced
- 4 tomatoes, diced
- 1 inch of ginger, peeled, minced
- 3 garlic cloves, minced
- sea salt
- 1 tsp sugar
- 1 tbsp black bean sauce
- 1 tbsp soy sauce
- 1 tsp sambal oelek
- 1 cup chicken stock
- 1 scallion, minced
- Heat 1 tbsp of the oil in a wok on high and then saute the beef for 1 minute. Set beef aside.
- Add the other tbsp of oil to the wok and add the onion. Saute until golden.
- Add the tomato, ginger, and garlic. Saute 2 minutes. Season with salt and the sugar.
- Stir 1 minute.
- Add the sauces and stir 1 minute.
- Add the chicken stock and bring to a boil. Boil 2 minutes.
- Add the beef and continue cooking 1 minute.
- Stir in the scallion. Check the seasoning. Serve on the rice.
yummers