Chinese Beef Stir-Fry with Tomatoes

Name: Chinese Beef Stir-Fry with Tomatoes
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Ingredients: 1 pound round steak (sliced); 1 tablespoon Shaoxing rice wine or dry sherry; 1 tablespoon oyster sauce; ½ teaspoon sugar; 1 tablespoon plus 1 teaspoon soy sauce (divided use); 2 tablespoons vegetable oil (divided use); 1 clove garlic (smashed); 2 teaspoons Chinese salted black beans (rinsed and drained); 1 medium yellow onion (cut into 8-10 wedges and separated); 1 medium green bell pepper (cut into 10-12 strips); 2 stalks celery (trimmed and sliced on the diagonal); 2 teaspoons cornstarch (dissolved in 3 tablespoons water to make a slurry); 2 ripe medium tomatoes (each cut into 8 pieces)

A popular Cantonese stir-fry featuring marinated beef tossed with onions, green peppers, tomatoes, and fermented black beans for a rich, layered flavor.

40 min

Easy

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Ingredients

round steak (sliced) 1 pound

Shaoxing rice wine or dry sherry 1 tablespoon

oyster sauce 1 tablespoon

sugar ½ teaspoon

soy sauce (divided use) 1 tablespoon plus 1 teaspoon

vegetable oil (divided use) 2 tablespoons

garlic (smashed) 1 clove

Chinese salted black beans (rinsed and drained) 2 teaspoons

yellow onion (cut into 8-10 wedges and separated) 1 medium

green bell pepper (cut into 10-12 strips) 1 medium

celery (trimmed and sliced on the diagonal) 2 stalks

cornstarch (dissolved in 3 tablespoons water to make a slurry) 2 teaspoons

tomatoes (each cut into 8 pieces) 2 ripe medium

Instructions

Prepare the beef

The beef is best in a semi-frozen state for easier slicing (if fresh, place in the freezer for about 30 minutes). Cut the beef along the grain into 1.5-inch-thick strips. Then, with the blade held almost parallel to the cutting board, slice the meat against the grain on the diagonal into thin slices.

Marinate the beef

In a medium bowl, combine the beef with the rice wine, oyster sauce, sugar, and 1 tablespoon of soy sauce. Cover the bowl and marinate the meat in the refrigerator for 10 minutes, up to 12 hours.

Stir-fry the vegetables

Preheat a large wok or skillet for 1 minute. Add 1 tablespoon of oil and heat until the oil thins and begins to shimmer. Add the garlic and stir-fry until fragrant, 15-30 seconds; discard the garlic (you only need the flavor in the oil). Add the salted black beans and onion and stir for 1 minute. Add the green bell pepper and celery and stir-fry until crisp-tender, 2 minutes. Transfer to a bowl and set aside.

Stir-fry the beef

In the same wok, add the remaining oil and heat over high heat. Divide the marinated meat into 4 batches. Stir-fry each batch for about 2 minutes (don't worry if the meat is still a bit pink), then transfer to a plate. Repeat with the remaining meat.

Combine and thicken

Return the cooked vegetables to the wok over high heat. Add the cooked meat and quickly toss all the ingredients until heated through, about 1 minute. Stir the cornstarch slurry and add it to the wok. Toss to evenly coat the meat and vegetables. Cook until the sauce thickens and the meat and vegetables look glossy, about 1 minute. Add the tomatoes and 1 teaspoon of soy sauce. Continue tossing until heated through, then cook for about 1 minute more.