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Flank and Tomato Stir-Fry
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Place the flank steak flat on a work surface and cut it along the grain into 2 or 3 long, 2" wide sections, then take the sections and cut them with a very sharp knife, this time against the grain, as thinly as you can. The slices should be less than 0.125" thick.
Place the marinade ingredients in a bowl and mix them well. Put the beef slices in the bowl with the marinade and put it in the fridge for 15 minutes.
Place a wok over high heat. When hot, add 1 tsp. of the oil and heat until sizzling. Add the garlic and cook it until slightly browned, no more than 1 minute. Then add the beef and stir-fry it until it's all just browned.
Remove the beef to a bowl, give the wok a wipe, and heat another tsp. of peanut oil. Now add the ginger, celery, and scallion and stir-fry for 1 minute. Add the tomatoes, sprinkle things with 1 tsp. sugar, cover the wok and boil for 1 minute.
Remove the lid, add the beef and the cornstarch and water, and stir everything, bubbling away, until the sauce thickens.
Serve at once with steamed rice.