This is the kind of dish you might order for take-out but it tastes so much better homemade and only takes minutes. It's something you might have enjoyed at a Cantonese restaurant before fiery Szechuan cuisine took off. Serve it with steamed rice or with a stir-fry of green beans and garlic.
BEEF AND TOMATOES IN BLACK BEAN SAUCE
Makes 4-6 servings
1 ½ lbs. top round steak, trimmed and cut crosswise into ½-inch-thick strips
2 tsp. cornstarch
Salt and freshly ground black pepper to taste
3 tbsp. vegetable oil
3 scallions, green and white parts, chopped
2 garlic cloves, finely chopped
6 ripe plum (Roma) tomatoes, seeds removed and cut lengthwise into quarters
3 tbsp. Chinese black bean sauce
1 tsp. sugar
Hot cooked rice for serving
Place the steak strips in a small bowl. Sprinkle with the cornstarch, salt and pepper, and toss well.
Heat 2 tablespoons vegetable oil in a large skillet over medium-high heat. Add the beef and cook, and stir almost constantly until it is browned, about 3 minutes. Transfer to a plate.
Add the remaining 1 tablespoon oil to the skillet and heat. Add the scallions and garlic, and stir until the garlic is fragrant, about 1 minute. Add the tomatoes and cook, and stir almost constantly until they begin to soften, about 2 minutes. Stir in ½ cup water, the bean sauce, sugar, and reserved beef. Bring to a boil and scrape up any browned bits in the skillet with a wooden spatula.
Spoon over rice and serve immediately.
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