Tomato Beef

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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
  • Salt
  • 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.