Is there any problem a dish of tomato beef served over rice can’t solve? Nope.
For those interested, my hotplate-and-one-pan version follows.
Ingredients: 1I don’t use amounts because I’m only cooking for one person, so uh, if you’re looking for a precise recipe, check somewhere else.
Beef 2At home this would be flank steak; here I’m not even sure what cut of meat I bought, anymore.
Cornstarch
Soy sauce
Oil
Tomato
Garlic 3One or two cloves should suffice. Minced or crushed, as you like.
Sugar
Oyster sauce
Egg
Cook rice.
Slice beef. Marinate in some soy sauce, cornstarch, and oil.
Cut tomatoes into wedges (small ones) or cubes (big ones).
Fry up the beef in a pan. When it’s mostly done, 4It’s probably better to remove the beef from the pan at this point add re-add it at the end; my beef tends to be overdone and tough. chuck in your tomatoes. Throw in some water so your tomatoes don’t burn. Add sugar and oyster sauce. Let bubble for a little while, until tomatoes are a bit mushy. Add garlic.
Beat egg and add directly to the bubbling tomato mixture. Stir.
Serve over rice.
I like it like this, but I have known people who stir-fried ginger with the beef, and who add green onions as garnish. As I am not particularly picky and don’t have a terribly well-stocked pantry, I don’t do these things.
| ↑1 | I don’t use amounts because I’m only cooking for one person, so uh, if you’re looking for a precise recipe, check somewhere else. |
|---|---|
| ↑2 | At home this would be flank steak; here I’m not even sure what cut of meat I bought, anymore. |
| ↑3 | One or two cloves should suffice. Minced or crushed, as you like. |
| ↑4 | It’s probably better to remove the beef from the pan at this point add re-add it at the end; my beef tends to be overdone and tough. |