beef tomato

This beef tomato stir-fry recipe comes from old memories of my mother's backyard garden, late summer tomatoes, and a hot wok. See how to make it at home.

Beef Tomato Stir-fry

flank steak ((450

cornstarch

salt

ketchup

soy sauce

sugar ((or

sesame oil

white pepper ((to taste))

vegetable or canola

ginger

garlic ((finely minced))

shallot ((sliced))

scallion

tomatoes

Shaoxing wine

cornstarch ((mixed with 1 tablespoon water))

Marinate the meat with the cornstarch, the first teaspoon of oil, and salt. Set aside for one hour. Also, combine all the ingredients for the sauce base in a separate bowl. Set aside.

Add 1 tablespoon of oil to coat the wok and heat until just smoking. Spread the beef around the wok and sear for 1 minute until 80% done and remove from the wok. Set aside.

Heat another tablespoon of oil in the wok over medium heat. Add the ginger slices, and let caramelize for 10 seconds. Turn the heat up to high, and add the minced garlic, shallot, and the white portions of the scallion. Toss for 10 seconds.

Add the tomato wedges to the wok. Spread them around the wok in an even layer, and let sear for 15 seconds. Add the Shaoxing wine, and stir-fry the mixture for another 10 seconds. Now push everything to one side of the wok.

On the cleared space of the wok, add the sauce base. Stir until bubbling to meld the flavors together.

Now it's time to add the beef and any juices in the bowl to the wok. Stir–fry everything on high heat until mixed well and sizzling (about 20 seconds). Be sure not to overcook the tomatoes or they will disintegrate into the sauce!

Toss in the remainder of the scallions and add the cornstarch slurry a little at a time until the sauce is thickened to your liking. Let the sauce cook for 15 seconds after adding the last bit of the cornstarch slurry to ensure the starch is cooked. Plate and serve immediately on a big bed of rice!

Old-fashioned beef &amp; tomato macaroni soup just like grandma use to make! Top with cheese and serve with crackers!

Old Fashioned Beef &amp; Macaroni Soup

olive oil

onions (diced)

garlic (minced)

beef

beef broth

tomatoes garlic

tomato sauce

brown sugar (enough

basil

oregano

thyme

bay leaves

dry elbow macaroni (prepared al dente and drained.)

Cheddar cheese (shredded (topping))

In a large pot, heat olive oil over medium heat.

Add onion and saute until tender.

Add garlic and cook until fragrant.

Stir in ground beef. (season beef with salt and pepper if desired)

When beef is cooked, drain off the excess fat.

Pour in the beef broth, diced tomatoes, and tomato sauce.

Stir in the brown sugar, basil, oregano, thyme, and bay leaf.

Taste and adjust seasonings. (It should taste good enough to eat as is)

Let sauce simmer for 20 minutes (I usually prepare the pasta at this time.)

Add cooked macaroni to the soup.

Ladled soup into bowls.

Serve topped with shredded cheddar cheese

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Top 2 beef tomato recipes from across the web

The most viewed beef tomato recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Old Fashioned Beef &amp; Macaroni S...

The most viewed beef tomato recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Old Fashioned Beef & Macaroni S...