Ba's beef and tomato stir-fry Recipe
Ingredients
250ml (1 cup) water
100g (1/2 cup) caster sugar
125ml (1/2 cup) tomato sauce
125ml (1/2 cup) white vinegar
300g beef fillet steak, thinly sliced across the grain
1 tablespoon cornflour
2 tablespoons sweet sherry
1 tablespoon soy sauce
5 ripe tomatoes
1 tablespoon peanut oil
1 teaspoon finely grated fresh ginger
Steamed SunRice White Medium Grain Rice, to serve
Shallot curls (see tip), to serve
Ba's beef and tomato stir-fry Recipe
Method
Step 1
Place the beef and cornflour in a large bowl. Toss to coat. Add the sherry and soy sauce. Season with pepper. Stir until well combined. Cover. Place in the fridge for 30 minutes to marinate.
Step 2
Meanwhile, use a sharp knife to cut a small cross in the base of each tomato. Place the tomatoes in a heatproof bowl and cover with boiling water. Set aside for 1 minute or until the skin loosens. Use a slotted spoon to transfer to a bowl of iced water. Set aside for 1 minute. Peel and discard the skin. Coarsely chop.
Step 3
Heat the oil in a wok over high heat until just smoking. Add the beef mixture and stir-fry for 2 minutes or until golden. Transfer to a plate.
Step 4
Drain the oil from the wok. Add tomato, water, sugar, tomato sauce, vinegar and ginger. Stir until well combined. Bring to the boil. Cook, stirring occasionally, for 15 minutes or until the sauce thickens. Add the beef mixture. Cook for 1-2 minutes or until heated through.
Step 5
Divide rice and stir-fry among serving bowls. Top with shallot curls to serve.
Ingredients
250ml (1 cup) water
100g (1/2 cup) caster sugar
125ml (1/2 cup) tomato sauce
125ml (1/2 cup) white vinegar
300g beef fillet steak, thinly sliced across the grain
1 tablespoon cornflour
2 tablespoons sweet sherry
1 tablespoon soy sauce
5 ripe tomatoes
1 tablespoon peanut oil
1 teaspoon finely grated fresh ginger
Steamed SunRice White Medium Grain Rice, to serve
Shallot curls (see tip), to serve
Ba's beef and tomato stir-fry Recipe
Method
Step 1
Place the beef and cornflour in a large bowl. Toss to coat. Add the sherry and soy sauce. Season with pepper. Stir until well combined. Cover. Place in the fridge for 30 minutes to marinate.
Step 2
Meanwhile, use a sharp knife to cut a small cross in the base of each tomato. Place the tomatoes in a heatproof bowl and cover with boiling water. Set aside for 1 minute or until the skin loosens. Use a slotted spoon to transfer to a bowl of iced water. Set aside for 1 minute. Peel and discard the skin. Coarsely chop.
Step 3
Heat the oil in a wok over high heat until just smoking. Add the beef mixture and stir-fry for 2 minutes or until golden. Transfer to a plate.
Step 4
Drain the oil from the wok. Add tomato, water, sugar, tomato sauce, vinegar and ginger. Stir until well combined. Bring to the boil. Cook, stirring occasionally, for 15 minutes or until the sauce thickens. Add the beef mixture. Cook for 1-2 minutes or until heated through.
Step 5
Divide rice and stir-fry among serving bowls. Top with shallot curls to serve.
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