Title: Tomato Beef
Categories: Beef
Yield: 4 Servings
| 1/2 | lb | Flank steak, thin slices |
| 2 | | Green onions |
| 2 | tb | Oil |
| 1 | ts | Soy sauce, light |
| 1 1/2 | ts | Water |
| 1/2 | ts | Sesame oil ----------sauce------------ |
| 1 | ts | Sugar |
| 1 | pn | Pepper and salt |
| 3 | | Tomatoes |
| 1 | | Garlic clove (chopped) ------beef marinade-------- |
| 1 1/2 | ts | Wine |
| 1/2 | ts | Oil |
| 1/2 | ts | Cornstarch |
| 3 | tb | Tomato ketchup |
| 1/2 | ts | Vinegar |
| 1/2 | ts | Cornstarch in 1 t water |
Marinate beef slices for 30 minutes. Heat wok with 2 T oil and garlic for
30 seconds, add beef, cook for 1 1/2 to 2 minutes, remove and drain oil.
Set aside. Heat wok, high, add tomato wedges and stir for 2 minutes, then
add sauce mixture. Thicken if too watery. Return beef and stir well and
serve hot. Serve immediately.