Beef and tomato stir-fry

5 servings

Ingredients

Quantity Ingredient
cup Long-grain rice; uncooked
¾ pounds Beef flank steak
3 tablespoons Dry sherry
2 tablespoons Soy sauce, reduced-sodium
1 teaspoon Five-spice powder
1½ teaspoon Rice vinegar
2 larges Tomatoes, fresh
1 tablespoon Sesame oil
1 medium Yellow or white onion sliced in rings
¾ cup Chicken broth, defatted (low-sodium); divided
1 tablespoon Brown sauce
¼ teaspoon Ground ginger
dash Black pepper
2 drops Hot oil (up to 3); optional
1 tablespoon Cornstarch
2 teaspoons Rice vinegar
1 can Waterchestnuts drained and sliced
2 tablespoons Green onion; chopped
¼ teaspoon Salt, or to taste; optional
Green onion, (additional sliced tops); optional

Directions

MARANADE & BEEF

SAUCE & VEGETABLES

Recipe by: Skinny One-Pot Meals - ISBN 0-940625-75-X Cook rice according to package directions.

MARINADE AND BEEF: With sharp knife, cut flank steak diagonally into thin strips, trimming away and discarding all visible fat.

In medium bowl, mix together sherry, soy sauce, five-spice powder, vinegar, ginger, pepper, and hot oil, if desired. Stir to mix well.

Add cornstarch and stir to incorporate thoroughly. Add beef and stir to coat well. Set aside 15 to 20 mins, stirring occasionally.

SAUCE AND VEGETABLES: While beef is marinating, remove skins from tomatoes easily by filling a Dutch oven or large saucepan with about 5 inches of water. Bring to a boil over high heat. When water boils, add tomatoes and cook 1 min, stirring. Remove tomatoes from boiling water, and place in colander under cold running water. When tomatoes are cool enough to handle, pull off skin and discard. Core and chop tomatoes, and set aside in medium bowl.

Combine sesame oil, onion, and 2 Tbs broth in large, non-stick skillet. Cook over medium heat, stirring frequently, until onion is almost tender, 4 to 5 mins. Remove beef from marinade with slotted spoon and add to skillet. Cook, stirring, until beef is browned, about 2 to 3 mins. Add remaining marinade to skillet along with remaining broth. Raise heat and cook, stirring, until mixture has thickened slightly and boils.

Stir in brown sauce and vinegar. Add tomato pieces, water chestnuts, green onion, and salt, if desired. Bring to a simmer. Lower heat and simmer 2 mins or until tomato is slightly cooked. Serve beef mixture over rice. Garnish with additional chopped green onion tops, if desired.

NUTRITIONAL DATA (based on 5 servings) Per Serving: Calories 371 Fat (gm) 10⅒ Sat. fat (gm) 3⅖ Cholesterol (mg) 46 Sodium (mg) 284 Protein (gm) 23 Carbohydrate (gm) 44 % Calories from fat 25

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