Author: Sharradin Desri
A preferred luncheon item of Rendra, proprietress of the Three Plum Court, in Tanchico.
- 1 lb leanest ground beef or flank steak
- 1/2 teaspoon granulated garlic
- 1/2 teaspoon cornstarch
- 2 teaspoons light soy sauce
- 1/2 large onion
- 3 large tomatoes
- 1 1/2 tablespoon oil
- 1 slice fresh ginger root
- 1 garlic clove, crushed
- 1 stick Chinese brown sugar
- 1/4 cup cold water
- 2 teaspoons water
- 2 teaspoons cornstarch
Sprinkle garlic, cornstarch and soy sauce over beef; mix in with hands; let sit 15 minutes.
Cut onion vertically into 1/4 inch slices.
Peel and cut each tomato into 6 wedges.
Heat oil. Add ginger and garlic and stir fry until brown; remove. Add beef and onions and stir fry until done, leaving beef in chunks; remove fat.
Add chopped up brown sugar and tomatoes; stir fry.
Add cold water and cover; boil 3 minutes, salt to taste. Meanwhile, blend cornstarch and water to a paste, then stir in to thicken.
Stir in tomatoes gently, and serve immediately.