This saucy stir-fry combines flank steak with tomatoes, ginger and scallions and is based on a Cantonese dish popular at Chinese American restaurants. It’s deeply satisfying and a fabulous use for all those tomatoes in your garden.
| Level: | Easy |
| Total: | 25 min |
| Prep: | 15 min |
| Cook: | 10 min |
| Yield: | 4 servings |
Ingredients
- 1 pound flank steak, very cold (See Cook’s Note.)
- 2 tablespoons dry sherry
- 2 tablespoons soy sauce
- 2 teaspoons dark sesame oil
- 1 1/2 teaspoons cornstarch
- 1 teaspoon sugar
- 2 tablespoons vegetable oil
- 1 bunch scallions, cut into 2-inch long pieces, whites and greens kept separate
- 2-inch piece fresh ginger, peeled and chopped (preferably young ginger), (See Cook’s Note.)
- 1 pound ripe tomatoes, cut into large chunks (into 8ths) (about 3 to 4 medium tomatoes)
- 1 tablespoon hoisin sauce, mixed with 1 tablespoon water
- Steamed rice, for serving
Instructions
- Cut the beef against the grain into thin strips about 2 inches long (by 1/4-inch thick). In a large bowl, whisk together the sherry, soy sauce, sesame oil, cornstarch, and sugar. Add the beef and mix well. Set aside.
- Preheat a large non-stick skillet over high heat. Add 1 tablespoon of the oil and heat until very hot. Add the scallion whites and beef mixture to the skillet, arrange it in a single layer, and cook, without stirring, until well-browned on the bottom and still pinkish inside, about 1 minute. (It is key to only partially cook the meat at this stage, since it will be finish cooking later in the sauce.) Transfer to a bowl.
- Return the skillet to the heat and add the remaining oil. Add the ginger and cook, stirring, until fragrant, about 30 seconds to 1 minute (only a few seconds if using young ginger). Add the scallion greens and tomatoes and cook until slightly softened and saucy, and tomato skin begins to wrinkle, about 1 minute. Return the beef and any collected juice to the skillet, add the hoisin sauce, and cook, stirring, until thick, about 30 seconds more. Season, to taste. Transfer to a serving platter and serve immediately with rice.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 398 |
| Total Fat | 19 g |
| Saturated Fat | 5 g |
| Carbohydrates | 26 g |
| Dietary Fiber | 3 g |
| Sugar | 6 g |
| Protein | 28 g |
| Cholesterol | 77 mg |
| Sodium | 577 mg |
Reviews
Very enjoyable. I let my steak marinate for a couple hours and I added garlic as some other reviewers suggested.
Second time Ive made this dish. Its excellent.
I agree with the others who said it needs garlic. I didn’t use it and should have. It’s very easy to prep and took no time to cook but it was lacking something.
Very good, but it definitely needed some garlic. I added 4 cloves, minced, and also added some broccoli just because. Sirloin worked great instead of using the fattier flank steak. I served with coconut rice and everything was so yummy!
This was very easy to cook, but a quite bit of sous cheffing beforehand. The flavor was good, but was lacking something, maybe needed a bit more hoisin and definitely needed some garlic, but that’s just me. Going into my recipe rotation. Thanks!!
Favorite Recipe thus far… Friends loved it!
We all liked this recipe…wouldn’t change a thing.
Whipped this up for my family in very little time and they loved it. I served it with a side of coconut rice. Next time I think I may add a touch more ginger and perhaps some basil.
This was a very easy to make dish and fast too. My husband and I loved it and I plan to make it for Christmas to add some Asian in the menu.
Definetly a quick and easy recipe. Except i added a lil more pepper to spice it up and the sweetness really balanced out well with that.