Local Style Beef Tomato
This Local Style Beef Tomato is an old-time Hawaii favorite dish of Cantonese origin. Typically, this dish calls for bell peppers which I don't care for so I left it out but add it in if you like bell peppers.
- 1 pound flank steak, cut against the grain into 1/4-inch-thick slices
- 1 1/2 tablespoons peanut or vegetable oil
- 1 yellow onion, thickly sliced
- 2 cloves garlic, chopped
- 1 pound tomatoes, cut into wedges
- Freshly ground black pepper to taste
- 1 tablespoons Aloha shoyu
- 1 tablespoon Chinese rice wine or dry sherry
- 1 teaspoon cornstarch
- 2 tablespoons Worcestershire sauce
- 1/2 tablespoon Aloha shoyu
- 1/2 tablespoon Chinese rice wine or dry sherry
In a large bowl, stir together soy sauce, rice wine, and cornstarch until the cornstarch is dissolved. Toss the sliced beef in the marinade to coat. Let stand for 30 minutes to let the flavors absorb.
Prepare the sauce: In a small bowl, stir together the Worcestershire sauce, soy sauce, and rice wine. Set aside.
Heat the oil in a wok over high heat until a bead of water sizzles and evaporates on contact. Add 1 tablespoon of the oil and swirl the pan to coat the base and sides. Add the beef and sear until light brown on the outside but not yet cooked through, about 2 minutes. Scoop the beef from the wok and set aside.
Add the remaining 1/2 tablespoon of the oil to the wok and swirl to coat the sides again. Add the onions and garlic and stir-fry until just fragrant, about 30 seconds. Add the tomatoes and cook for 2 minutes; they should soften but still be sturdy enough to hold their shape. Stir the sauce into the wok. Return the beef to the wok and stir-fry for another minute until the beef is cooked through. Transfer to a plate and serve with rice or noodles.