Chinese Beef And Hot Tomato Stir-Fry - cooking recipe
Ingredients
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1/2 lb. lean beef (round steak or flank steak)
2 or 3 scallion stalks
2 Tbsp. oil
1/4 c. beef stock
1 Tbsp. cornstarch
1 (10 oz.) can Ro-Tel tomatoes and green chilies, drained and quartered (reserve liquid)
1/2 tsp. salt or 1 tsp. soy sauce
3 Tbsp. water
Preparation
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Cut beef against the grain in 1/4-inch slices, then in 1 1/2 to 2-inch strips.
Quarter tomatoes.
Cut scallion stalks in 1-inch sections.
Heat oil.
Add salt if desired, then scallions and stir-fry until it loses redness.
Stir in stock and heat quickly.
Cook, covered, 1 to 2 minutes over medium heat.
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