A classic Cantonese stir-fry of tender beef and juicy tomatoes, this is the perfect way to use up those peak-season summer tomatoes.
Ingredients
12 ounces flank steak, trimmed of excess fat and sinew
2 tablespoons oyster sauce
1 tablespoons tamari or soy sauce
1 tablespoon Shaoxing wine or dry sherry
1/2 teaspoon cornstarch
1/2 teaspoon Asian sesame oil
2 tablespoons vegetable oil, divided
3 (1/4-inch-thick) slices fresh ginger
1 clove garlic, minced
1 pound tomatoes (about 3 medium), cut into 1-inch-wide wedges
3 medium scallions, cut crosswise into 1-inch pieces
Steamed rice, for serving (optional)
Instructions
Marinate the beef: Cut the flank steak crosswise (with the grain) into 2- to 3-inch-wide strips. Cut each strip across the grain into 1/4-inch-thick pieces. Place the beef in a medium bowl.
Stir the oyster sauce, soy sauce or tamari, wine or sherry, cornstarch, and sesame oil together in a small bowl until the cornstarch is dissolved. Transfer 2 tablespoons of the sauce mixture to the bowl of beef and toss to coat; set the remaining sauce aside.
Make the stir-fry: Heat a large frying pan or flat-bottomed wok over medium-high heat until a drop of water vaporizes immediately on contact. Drizzle in 1 tablespoon of the oil, add the beef, and spread into an even layer. Cook undisturbed until the beef begins to sear, about 1 1/2 minutes. Using a metal spatula, stir-fry for 30 seconds until the beef is lightly browned but not cooked through. Transfer the beef and any juices in the pan to a large plate.
Drizzle the remaining 1 tablespoon of oil into the pan. Add the ginger and garlic and stir-fry until fragrant, about 30 seconds. Add the tomatoes and cook until the tomatoes start to collapse around the edges and release their juices, about 3 minutes. Return the beef and any accumulated juices to the pan, add the scallions and reserved sauce mixture, and stir-fry until the beef is just cooked through and the sauce is glossy, 30 seconds to 1 minute. Serve immediately over rice.
