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Tomato beef (fon kehr ngow yuk)
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| Artist: |
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| Categories: |
Asian, Beef, Chinese, Ethnic, Exotic, Tomatoes |
| Yield: |
6 |
| Rating: |
0 |
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Ingredients:
| 1
| lbs | Flank steak | | 3
| | Stalks celery | | 2
| | Bell peppers | | 2
| | Tomatoes | | 2
| tbsp | Oil | | 1
| | Clove garlic, crushed | | 3/4
| cup | Chicken stock | | 3/4
| tbsp | Apple cider vinegar | | 4
| tsp | Sugar | | 1/2
| tsp | Salt | | 1
| tbsp | Cornstarch | | 2
| tsp | Cold water | | | SEASONING | | 1
| tsp | Salt | | 1/2
| tsp | Sugar | | 1
| tsp | Thin soy sauce | | 1 1/2
| tsp | Oyster sauce | | | Dash of pepper | | 1
| tbsp | Cornstarch | | 1
| | Green onion, slivered |
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Procedures:
| 1 | Cut flank steak into 3 long strips (cutting with the grain of the meat). | | 2 | Cut each strip into thin slices, cutting across the grain. | | 3 | Add "seasoning" to beef and mix well. | | 4 | Cut celery into 1 ? pieces; then, cut each piece lengthwise into strips, julienne style. | | 5 | Remove seeds from bell pepper and cut into 1 ? pieces. | | 6 | Cut each tomato into eights. | | 7 | Heat wok and add 1 tb oil. | | 8 | Stir-fry celery and bell pepper for 3 minutes. | | 9 | Sprinkle lightly with salt and sugar. | | 10 | Remove and set aside. | | 11 | Heat wok, add 1 tb oil, garlic and beef. | | 12 | Stir-fry for 3 minutes; remove and set aside with vegetables. | | 13 | Put chicken stock in wok, add vinegar, sugar, salt and catsup. | | 14 | Bring to boil. | | 15 | Add tomatoes, vegetables and beef. | | 16 | Turn to high heat and bring to a boil again. | | 17 | 10. | | 18 | Prepare thickening using cornstarch and cold water. | | 19 | Stir into the mixture, cook for 1 minute, and serve. |
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