tomatoes with tender flank steak






One dish I can always remember my dad eating when I was little, and even now that I am 23, is this beef and tomato dish with warm fluffy rice. Granted the original one is made with black beans but we didn't have any on hand so we just made it without it. But if you happen to have some fermented black beans go ahead and mash that up into the beef! If you don't have any, don't freak out make it without it and its just as delicious! (Take my dads word for it, he's loved this dish for YEARSSS! It's his fav. )


Ingredients:

For the quick beef marinade:

  • 1 pound of flank steak, sliced thinly into strips

  • 1 tablespoon dark soy sauce

  • 1 tablespoon light soy sauce

  • 3/4 teaspoon salt

  • 1/2 teaspoon pepper

  • 1/2 tablespoon water


For the slurry:

  • 2 tablespoons cornstarch

  • 1/2 cup of water

  • 1/2 tablespoon of soy sauce


For cooking:

  • 2 tablespoon of oil

  • 1 teaspoon ginger, minced

  • 1 teaspoon garlic, minced

  • 1 tbsp black bean paste

  • 2 steak tomatoes


Instructions:

  1. Get started by mixing together the thinly sliced flank steak, dark soy sauce, light soy sauce, salt, pepper, and water together in a bowl. Set aside.

  2. In another bowl combine the cornstarch, water, and soy sauce. Set aside.

  3. Bring a wok or large skillet to high heat with the 2 tablespoons of oil. Once you see little whisps of smoke drop in the minced garlic and minced ginger. Toss it around for just a second.

  4. Next add in the meat and make sure to have the meat in a nice and thin layer. You don't want it to steam you want it to fry. If you have to cook it in batches, do it. Leave it cook on one side for about 5 minutes. You should see the meat slowly start to become cook. Flip it to the other side and let it cook for 1 minute before you add in the black bean paste. Mix everything together.

  5. Now add in your tomatoes and continue cooking with the lid on for another minute.

  6. Once the minute is up, pour in the cornstarch slurry and let it thicken up. this should take about 2 minutes. Now you can shut the flame off, scoop everything, and serve over hot rice!


P.S.: Follow my instagram @threehungrybellies to see me make this dish! I always save my recipe stores in my highlights! :)


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